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I have to admit I’m not a huge soccer fan. I didn’t get into the hype of the World Cup, but I appreciate the love of sports. Many of my friends are very enthusiastic and their Facebook pages professed their passion for one country over another.
Google ingredients for a recipe that says Yahoo! 071614 AE 1 Kelly "Midgi" Moore I have to admit I’m not a huge soccer fan. I didn’t get into the hype of the World Cup, but I appreciate the love of sports. Many of my friends are very enthusiastic and their Facebook pages professed their passion for one country over another.

Kelly "Midgi" Moore

Chorizo Chickpea Soup

Wednesday, July 16, 2014

Story last updated at 7/16/2014 - 5:32 pm

Google ingredients for a recipe that says Yahoo!

I have to admit I’m not a huge soccer fan. I didn’t get into the hype of the World Cup, but I appreciate the love of sports. Many of my friends are very enthusiastic and their Facebook pages professed their passion for one country over another.

Along with the many fans of the sport who eagerly watched each pass, kick and goal, Google got in on the fun as well. Since the World Cup began, Google placed entertaining interactive banners on its home page. Not to be undone, Yahoo has its fair share of fun with the World Cup and its food section includes recipes related to the countries that are playing that day. I have enjoyed reading these recipes, and last week I made a Moroccan recipe with sausage and eggs. It is from this recipe that I had the ingredients to make the recipe for this week’s column.

When I was purchasing the ingredients for the sausage and eggs recipe, I didn’t know what kind of sausage to get. The recipe called for Merguez sausage. I had no idea what that was, so I of course Googled it. (Sorry, Yahoo!)

I learned Merguez is a lamb sausage probably unavailable in Juneau. No worries, I’ll substitute something else. But what sausage? I decided on two kinds: Andouille sausage and chorizo. I wasn’t sure which would be best for the recipe. It turned out that the Andouille was the perfect substitution and the dish was tasty. I’ll be making it again for certain.

This left me with the chorizo. I’ve never cooked with it before. What do I do with it? I’ve actually never eaten it before, either. This meant I didn’t even know what it should look like when it was done. Back to Google. I found several recipes with this spicy ingredient. Many of them included potatoes and eggs. I just had that, so I wanted something a little different.

The weather in Juneau had turned pretty wet and cold earlier this week and I thought: What’s better than soup? Putting on my creative hat, I came up with a new recipe.

Cooking chorizo is interesting. It’s not a link or sausage patty, it’s just the meat in a tube-like thing. I placed it a heated pot with a little olive oil and set to browning. I added onion, sweet red and yellow peppers, and lots of garlic. The house smelled delicious. I then added a can of chickpeas and a few other items, and within 30 minutes I had a warm, spicy soup to stave off the chilly weather.

This week I present a recipe that is easy to make, keep me warm inside and used something new: Chorizo Chickpea Soup. It was fun using a new ingredient and experimenting with different techniques. I am sure many of you have used chorizo in your own recipes. I would love to hear how you used this spicy sausage.

Until next time…

Eat and enjoy,

Midgi

CHORIZO CHICKPEA SOUP

1 10z package chorizo sausage

1 tablespoon olive oil

1 large yellow or white onion, diced

1 large red or yellow bell pepper, diced

2 large cloves garlic, minced

1 can chickpeas (garbanzo beans) undrained

1 can Rotel tomatoes

2 tablespoons ancho chili powder

2 teaspoons cumin

1 teaspoon garlic powder

1 teaspoon onion powder

2 cups chicken broth

Salt and pepper

Preheat Dutch oven to medium high heat. Add olive oil and chorizo. Cook until heated through, about 15 minutes, stir often. Add onions, peppers and garlic. Cook until onions soften. You may need to add a little more oil. Add chickpeas and tomatoes. Stir well and bring to a simmer. Add spices and stir until completely incorporated. Add chicken broth and bring to a simmer. Cook about 20 minutes to blend flavors. Add salt and pepper to taste.

Goes great with a green salad and cornbread.


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