Serves: Makes 4 servings
- ¾ cup dried chickpeas
- 1 quart water
- 2-ounce chunk linguiça or Spanish-style chorizo
- ½ small yellow onion
- 1 bay leaf
- 1 rosemary sprig, 4 inches long
- 3 tablespoons extra virgin olive oil
- 2 large cloves garlic, minced
- 1 small dried red chile, torn in half
- 2 quarts coarsely chopped Swiss chard leaves (no ribs)
- Kosher or sea salt
- Put the chickpeas in a medium bowl, add water to cover generously, and soak overnight. Drain and rinse, then place in a medium pot with the 1 quart water. Bring to a simmer over moderate heat, skimming any foam. Add the sausage, onion, bay leaf, and rosemary, cover, and adjust the heat to maintain a gentle simmer. Cook until the chickpeas are tender, 1 to 1½ hours.
- Let the chickpeas cool in the cooking liquid. When cool, drain the chickpeas, reserving the liquid and the sausage; discard the onion, bay leaf, and rosemary sprig.
- Heat 2 tablespoons of the olive oil in a large skillet over moderately low heat. Add the garlic and chile and sauté for about 1 minute to release the garlic fragrance. Add the chard and season with salt. Cook, stirring, for about 2 minutes to coat the chard with the oil and wilt it slightly. Add the chickpeas and ½ cup of the cooking liquid. Cut the sausage into 4 slices and add them to the skillet as well. Cover and cook, stirring occasionally, until the chard is tender, about 20 minutes. Taste for salt.
- Just before serving, stir in the remaining 1 tablespoon olive oil. Divide evenly among 4 plates or bowls, making sure that every diner gets a piece of sausage.