Jude’s Deliciousness….

9 09 2010

My very good friend Jude had me over one day, for an afternoon of cooking. She, being a former professional chef, and I, being a foodie, are quite the pair when we get going. She laughs as I wave my hands in the air and throw stuff in a pot. I covet her gas range and chef knives. I highly recommend having a cooking day with your girlfriends if you are in a rut. Each bring ingredients for one dish, and a bunch of containers to take a sample of everything back home.


We headed over early in the summer, just as BBQ season was starting. Jude had grilled up some fresh chorizo sausages and prepared this amazing and fibre filled dish. This dish is easy, things can easily be subbed in and out, and wonderful as a one pot meal after work. I cant say enough about this dish… other than delicious !

Jude’s Arugula, Chickpea and Chorizo Casserole

1.5 cups of chickpeas (approx. one can drained.. this differs from Jude’s original recipe of 3 cans)
8 ounces (2-3 links) of fresh chorizo (or whatever sausage you have going.. it can be pre-cooked and chopped up in the casserole OR cooked out of the casing)
3/4 cup of chicken stock
1/2 cup of parm cheese
1 lemon-juice and 2 tbsp zest
3 tbsp tomato paste (or sometimes i just cut a whole tomatoe and call it a day)
1/2 cup diced onion
1 clove garlic
1 tbsp cumin
1 tbsp olive oil
3 cups arugula, chopped (i have subbed in spinach at times.. but try the arugula, it has a nice bite)
**i sometimes add a dash of turmeric for colour

heat olive oil, chop garlic and onions and saute. saute the inards of the sausages, and drain any fat. Add tomato paste and cook for a minute, add spices, and arugula and let it wilt. Add lemon zest, half of a lemon, and chick peas and combine. Add chicken stock and let simmer until it gets to a gravy consistency. Finish with some parm cheese and the other half of the lemon. This will make 5 cups (give or take).

Nutrition on this (1/2 cup serving):
149 calories, 7.85g fat, 10.85g carb, 8g protein

Note: I threw in a red pepper for colour as I didnt have a good looking tomato to chop up..




3 responses

9 09 2010

but the important questions is: did ken deem it dooverworthy??

9 09 2010

Ken loves this recipe… he likes it with freshly grated parmesan reggiano… he said last night when i was typing up the entry that it was “farty good”…. because of the chickpeas, i guess.
and then started into a whole rendition of “beans, beans the musical fruit, the more you eat…..”

18 07 2011
Stuffed Week : Meat Stuffed Round Zucchini « Antics of a Museum Girl

[…] a whooping two pounds of sausages that I divided into these lovely round zucchinis and Jude’s chickpea thingy. It was a two-for-one cooking day. Gotta love that […]

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