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The Boston Globe

Food & dining

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

Serves 4

½pound chickpeas, picked over
and soaked overnight in
water to cover
¼pound linguica (Portuguese
sausage), cut into small pieces
1medium onion, chopped
2cloves garlic, finely chopped
2tablespoons red wine vinegar
1tablespoon chili powder
Few sprigs fresh thyme
Salt, to taste
1bunch 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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