Spanish Chickpea Stew – Garden & Gun
Collards and chickpeas take center stage in this recipe from Asheville chef Katie Button
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at gardenandgun.com.
Ingredients
- 1 pound dried garbanzo beans (chickpeas)
- 1½ pounds collard greens
- 6 ounces salt pork, cut into ½-inch cubes
- 2 large onions, finely chopped (2 cups)
- 2 garlic cloves, minced
- 1 cup canned crushed San Marzano tomatoes
- 1 fresh or dried bay leaf
- 1 teaspoon pimentón (smoked sweet paprika)
- 1 ham hock
- Kosher salt
- 2 teaspoons sherry vinegar
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