March 8, 2007

Callos With Green Chickpeas

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Callos is one Spanish dish that I regularly make, it is so easy to prepare and so flavorful. I don't use tripe in my callos because it takes forever to cook and nobody in my house likes the smell of cooking tripe. I use a lot of chorizos instead. For a little variation I used green garbanzos (chickpeas). The colors of red peppers, tomatoes and the chorizos look so well with the green chickpeas.

3 garlic cloves, chopped
1 medium onion, chopped
2 cups ham, cut into 1-inch pieces
3 Spanish chorizos, sliced
1 red bell pepper, chopped
1 16-oz can diced tomatoes
¼ cup extra virgin olive oil, Spanish is best
1 cup sherry
1 cup chicken broth or water
2 teaspoons salt
1 pound frozen green chickpeas or 32-oz can chickpeas, drained
  • In a medium saucepan, heat 3 tablespoons olive oil and add the garlic and onion, cook for 2 minutes. Add the chorizos, fry for 2 minutes, then add the red bell pepper, saute for 2 minutes. Add the rest of the ingredients except chickpeas and let simmer for 15 minutes. Add the frozen garbanzos and simmer for 10 minutes, do not let boil rapidly or the chickpeas will break into mush. Drizzle the remaining olive oil before serving.
You have to pre-boil separately tripe or pork hocks if you are using them. Then add with the meat as directed above.


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