Chickpea & Chorizo with Ginger Beer
Ingredients:
- 2 qts cooked chickpeas
- 4 cups kale
- 4 cups brussel sprouts halves
- 1 small onion – diced
- 2 bay leaves
- 1.5 T minced garlic
- 1.5 T minced shallots
- ½ cup of olive oil
- 2 cups tomato paste
- 1 cup Sam Adams Ginger Beer
- Salt and pepper
Method:
Combine kale, brussles sprouts and onion in large stock pot and sweat with the olive oil until onions are tender. Add garlic, shallots, bay leaves; continue cooking over low heat until all vegetables are tender. Add tomato paste to the pot and mix vigorously over slightly higher heat to ‘toast’ the paste, about 4 minutes. Once paste is toasted, add beer and let alcohol cook out, about 5 minutes on medium-high. Finally add the chickpeas and stew together on medium-low for about 30 – 45 minutes. Season with salt and pepper and serve.