Chorizo and chickpea stew
I’ve been feeling slightly nostalgic about cooking these last couple of weeks and have had the urge to dust off old recipes that have been tried and tested many a time. This is one of these such recipes.
Having first made it about 7 or 8 years ago, it went down a treat and to date I must have made it at least another 20 times since. I’ve never made this for someone who hasn’t loved it and requested it again.
So yeah, if you happen to be looking for a fail safe, works every time recipe, this would definitely be my recommendation. Guaranteed or your money back as they say…
2 medium onions, sliced
200g chorizo, sliced
1 tbsp olive oil
2 cloves garlic, minced
1 large red chilli, finely chopped (leave seeds in if you like it hot)
2 tsps smoked paprika
600g cooked and drained chickpeas (I use canned)
2 tins chopped tomatoes
Large handful chopped coriander
Natural yoghurt, to serve
Crusty bread, to serve
In a large wok or frying pan, heat the olive oil and throw in the sliced onion. Cook for 3 to 4 minutes until the onion has softened. Toss in the sliced chorizo and cook for a further 2 minutes until the chorizo starts to release its oils. At this point add the garlic, chilli and paprika and stir well. Now add in the drained chickpeas, tinned tomatoes and water. Stir well and leave to simmer away on a low heat for 20 minutes.
After 20 minutes the sauce should have reduced down and the chorizo and chickpeas will have softened slightly and had a chance to absorb all of the yummy flavours. Remove from the heat and season as needed before stirring in the chopped coriander. Serve up with dollops of natural yoghurt to tame the heat and some lovely crusty bread to soak up all the juices.
Serves 2 (plus lunch leftovers)