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Chickpeas And Chorizo

The dishes created using garbanzo beans or chickpeas could be anything from humus to couscous to Italian minestrone soup. And the list doesn't stop there. Resident Chef Bobby Flay has added one more with Mediterranean influenced winter salad featuring the ever-popular chickpea.

The following are his recipes:

Bibb Lettuce with Poached Egg, Smashed Chickpeas and Hot Mustard-Chorizo Vinaigrette
Serves: 4

Smashed Chickpeas
1 1/2 cups dried chickpeas, cooked until soft
2 cloves garlic, chopped
1/4 cup Tahini
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Juice of 1/2 lemon
1/2-3/4 cup olive oil
Salt and freshly ground pepper
3 tablespoons chopped parsley

Place chickpeas, garlic and tahini in a food processor and process until it becomes paste-like, adding a few tablespoons of water, if needed. Add the cayenne, cumin, lemon juice and pulse until combined. With the motor running, slowly add the olive oil until emulsified. Add salt, pepper, and parsley and pulse until just combined.

Hot Mustard-Chorizo Vinaigrette
1/2 pound Spanish chorizo, diced
2 tablespoons Dijon mustard
1/4 cup aged sherry vinegar
Salt and pepper
3 tablespoon pure olive oil

Cook chorizo in a sauté pan until golden brown. Remove chorizo to a plate lined with paper towels. Whisk in the mustard and vinegar to the rendered oil in the pan and season with salt and pepper to taste. Whisk in olive oil and stir in the diced chorizo.

Poached Eggs
4 cups cold water
1 tablespoon white wine vinegar
4 extra large eggs
Salt and freshly ground pepper

Bring water and vinegar to a simmer in high-sided sauté pan. Break the eggs, one at a time, into a ramekin and carefully slide the egg into the simmering water, repeat with remaining eggs. Remove with a slotted spoon to a plate lined with paper towels and season with salt and pepper to taste. Serve immediately.

1 head Bibb lettuce, leaves removed
1 head radicchio, thinly sliced
Hot Mustard-Chorizo Vinaigrette
Smashed Chickpeas
Poached Eggs

Place 4-5 leaves of Bibb lettuce on each large plate and top the leaves with some of the radicchio, drizzle the lettuce with some of the dressing. Place a few spoonfuls of the smashed chickpeas in the center of the plate and top with a poached egg - drizzle more of the dressing/chorizo. Garnish with chopped parsley and serve with country toast.

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