Recipe for Portuguese-style chickpeas (Grao-de-bico)

By Legacy User

Less than a minute to read

Serves 4

½pound chickpeas, picked over and soaked overnight in water to cover¼pound linguica (Portuguese sausage), cut into small pieces 1medium onion, chopped2cloves garlic, finely chopped2tablespoons red wine vinegar1tablespoon chili powderFew sprigs fresh thymeSalt, to taste1bunch kale, stemmed and roughly chopped

1. Drain the chickpeas and transfer to a large pot. Add sausage, onion, garlic, vinegar, chili powder, thyme, salt, and water to just cover.

2. Bring to a boil, lower the heat, and cover the pan. Simmer for 2 hours. Add the kale and continue cooking, covered, for 1 hour, or until chickpeas are tender. (Total simmering time is 3 hours.) Adapted from Kinfolk, Volume 5

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