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