Chickpea and chorizo stew

The other day a friend asked me for my chickpea and chorizo stew recipe as she'd lost her copy and so to save me scanning the recipe I pointed her in the direction of this blog. There was just a slight problem, she couldn't find it  ......... I thought that I'd published it last year but in fact discovered that I hadn't finished it and so it was still waiting as a draft. Tonight I made it for supper and as it is so delicious decided that I really should complete and share the blog post.

The original recipe is one of Nigel Slater's pulled out of a Sunday magazine many years ago but remains a firm favourite.

I adore chickpeas and love the smoky flavour that the  chorizo imparts.

Chorizo pronounced 'chore... reeth...oh' is a coarsely textured spiced pork sausage used in Spanish cooking. It gets its smoky flavour and rich red colour from pimento, which is better known as smoked paprika. It is available as dried or semi-dried cured sausage which can be sliced and eaten like salami or a soft uncooked one which needs cooking before eating. In this recipe the fresh uncooked ones are used.

I buy mine from one of our fellow market traders in Totnes.

The photograph below shows the ingredients I used last year including lovely large tomatoes and parsley from the garden. The original recipe calls for white wine ...... however I've never put it in as I always seem to drink it!!!

 

 Today you'll see I used a tin of tomatoes instead of fresh ones. The main reason being that we ate the fresh ones for lunch and the parsley stayed in the garden due to a torrential downpour when it was required! Using fresh tomatoes does give the dish a summery feel to it and the tinned tomato version makes it more winter comfort food.

Chickpea and chorizo stew

Serves 2

1 tbsp olive oil

1 onion peeled and roughly chopped

2 cloves of garlic sliced

2 fresh (uncooked) chorizo sausages - approx 200g

Pinch crushed dried chilli flakes

A glass of white wine (optional)

2 or 3 large tomatoes roughly chopped

 or 1x 400g tin of chopped tomatoes

1 x 400g tin chickpeas drained

Small bunch parsley chopped

Creme fraiche (optional)

Heat the oil in a saucepan and add the onions. Stir to coat in oil then add the garlic. Cook over a moderate heat with the lid on for approx 10 minutes, stirring a few times. Cut each sausage into about 4 fat chunks. Mix these into the onions and then add the chilli flakes. At this point add the wine if using and bring up to the boil. Add the tomatoes and chickpeas.

If using fresh tomatoes then add half a can (use the chickpea can) of water. This isn't necessary with the tinned tomatoes. Season with salt,  and black pepper. Bring to the boil, then turn down and simmer half-covered with a lid for 45minutes. Give it a stir from time to time and If it becomes too dry add a splash or two of water.

Just before serving stir the parsley into the stew.

We usually serve it with rice and a dollop of creme fraiche.