Tuesday, 15 January 2013
Chorizo & Chickpea Stew (to put it simply)
Feeds 4. Take the skin off a medium sized ring of chorizo and slice to roughly the thickness of a £1 coin. Get a casserole dish on the hob and when hot, throw in the chorizo (note that no oil is needed). Keep it moving and cook until it starts getting crispy and releases all it's lovely orangey paprika-ry oil. Add one big finely sliced onion, some chilli flakes, three chopped cloves of garlic and a couple of finely chopped celery sticks. Cook for about 10 minutes, a little more gently until softened. Add two tins of tomatoes, a tsp of sugar and two tins of drained chickpeas (or the equivilent of dried ones that have already been cooked, even cheaper). Season well and let it bubble away for about 10 minutes until thickened. Check for seasoning and serve with a bit of chopped flat leaf parsley artistically scattered over the top.
For some girls (I'm including myself here at the moment as I'm trying to reduce my general intake of er, everything) this is enough on its own (I actually plonked the stew on top of a bowl of wilted baby leaf greens), but to man it up a bit some cous cous adds some bulk. This was so tasty I didn't even add any Tabasco. That's saying something.