What is 'Garbanzos con chorizo' like?!
What is 'Garbanzos con chorizo' like?
have to do an oral presentation in spanish. what are garbanzos? is the dish spicey? when do they typically eat it?
Answers:
Garbanzo beans and chorizo (sausage). Chorizo is usually a little spicy, but delicious. And it's generally bright red.
Here's some info;
GARBANZO BEAN
Garbanzo Beans or chickpeas are the most widely consumed legume in the world. Originating in the Middle East, they have a firm texture with a flavor somewhere between chestnuts and walnuts. Garbanzo beans are usually pale yellow in color. In India there are red, black, and brown chickpeas.
CDC.gov - 5 a Day
Chick pea and garbanzo bean are 2 names for the same thing (Cicer arietinum) a member of the Pea family (Fabaceae). They are also called ceci (Italy), Egyptian pea, gram, Kichererbse (Germany), and revithia (Greece).
Garbanzo is the name used in Spanish speaking countries. The English name chickpea comes from the French chiche, which comes from the Latin cicer.
Chickpeas or garbanzo beans have 361 calories per 100g, and are rich in carbohydrates, proteins, phosphorus, calcium and iron.
Spanish chorizo
It is made from coarsely chopped fatty pork and usually seasoned with chili and paprika. The mild Spanish paprika used gives this sausage its characteristic flavor. The Chorizo itself can be found as either picante (hot) or dulce (mild). Only the spicy variety incorporates chiles guindillas secas (small dried hot chiles). Some varieties are hung in cold dry places to cure, as happens with jamón serrano (ham). It often contains varietal parts of the animal, such as cheeks, salivary glands or lymph nodes. The Pamplona variety grinds the meat further. In some regions of Spain, such as Extremadura where the pork was for centuries basic for subsistence, a usual dish is huevos con chorizo (Spanish for "eggs with chorizo"). This dish consists, on the one side on fried chorizos (in olive oil or pork fat) accompanied with deep-fried eggs. The frying pan for the eggs must contain at least 3 centimeters (1 1/3 inches) of oil or melted fat, with a high temperature, i.e. when the oil starts to release smoke. The chorizo used for this dish is less cured and cannot be eaten without being cooked. The chorizo is also popular in Basque cuisine.
its chic peas with spanish sausage.
Serve the class the dish. Read the recipe aloud in Spanish from the following link. Say it is "muy buena." Stop talking at this point. Let them eat it. Get an "A."