Garbanzos and Greens with Chorizo

• 1 cup dried chickpeas (garbanzo beans)
• 1/2 onion, stuck with a clove
• 1 small carrot, peeled, cut in 2-inch chunks
• 1 small bay leaf
• Salt
• 2 tablespoons olive oil
• 1 large onion, finely diced (about 1 cup)
• Salt and pepper
• 6 ounces Spanish chorizo, diced
• 2 teaspoons minced garlic
• 1/4 teaspoon pimenton
• 1 teaspoon cumin seeds, lightly toasted and coarsely ground
• 1 pound kale or chard, washed and cut in wide ribbons
• 1/4 cup pine nuts, lightly toasted, optional

1. Pick over chickpeas, put them in a large bowl and cover with cold water.
2. Soak for at least 8 hours, preferably overnight.
3. Drain chickpeas (they should have swelled considerably) and put them in a soup pot.
4. Cover with 6 cups water, add the onion stuck with clove, the carrot and the bay leaf.
5. Bring to a boil over high heat, then lower heat and let chickpeas simmer gently.
6. Skim any foam that rises to the surface.
7. Cook for 1 to 1 1/2 hours until chickpeas are tender.
8. (If chickpeas seem to be drying out during cooking, add 1/2 cup water to keep them submerged in liquid.)
9. Season generously with salt, and leave chickpeas to cool in the broth (cooking liquid).
10. You should have about 2 1/2 cups cooked chickpeas.
11. (They may be cooked a day in advance, if desired.)
12. Put olive oil in a deep, wide skillet over medium-high heat.
13. Add the diced onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
14. Add the chorizo and let it fry a bit, then turn heat to medium.
15. Add the garlic, pimenton and 1/2 teaspoon of the cumin, and stir to coat.
16. Add the cooked chickpeas and 1/2 cup broth.
17. Bring to a simmer, add the greens and sprinkle with a little salt.
18. Stir to allow the greens to wilt.
19. Put on the lid and cook for 4 to 5 minutes, until greens are completely cooked.
20. Stir well, taste and adjust seasoning if necessary.
21. To serve as a tapa or side dish, transfer to a cazuela or deep serving platter.
22. Sprinkle with the remaining 1/2 teaspoon cumin and the pine nuts, if using.
23. Alternatively, to serve as soup, spoon the garbanzo-and-greens mixture into 4 deep soup bowls.
24. Ladle 1 cup heated broth into each bowl, and sprinkle soup with the remaining cumin.

chickpeas, onion, carrot, bay leaf, salt, olive oil, onion, salt, spanish chorizo, garlic, cumin seeds, chard, pine nuts

Taken from cooking.nytimes.com/recipes/1014516 (may not work)