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Ingredients

• 1 tablespoon olive oil
• 1 1/2 cups chopped onion
• 5 garlic cloves, minced
• 4 ounces Spanish chorizo, diced
• 2 1/2 cups water
• 2 1/2 cups fat-free, lower-sodium chicken broth
• 1 1/2 cups dried chickpeas (garbanzo beans)
• 2 bay leaves
• 6 cups chopped escarole
• 1 tablespoon sherry vinegar
• 3/8 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper

Description

Dried Chickpeas Are Typically Soaked Overnight And Then Simmered For Up To Two And A Half Hours To Become Tender. These, Though, Go Into The Pressure Cooker Dry And Come Out Tender In Just One Hour! Use High-quality, Cured Spanish Chorizo (and Not The Fre

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