Spanish-style Chickpea and Chorizo Stew

27 01 2012

You might remember my post from Beijing in 2010 – if not, I’ll jog your memory shall I? Crunchy roasted scorpions on sticks, roasted bullfrog a-plenty, a little bit of a rant about communism and the best damn burger I’ve ever tasted? We were there for a work conference which happens every year, each time in a different location. Pretty amazing. Last year, it was held in Barcelona and I missed out because I had just had little Sophie. Well, I’ve had this gnawing penchant for Spanish food ever since, and adding Chorizo to every second thing I can think of has been my way of appeasing the nag. Here’s my latest take on bringing a little bite of (loosely adapted) BarTHelona back home…
Spanish-style Chickpea and Chorizo Stew

Preparation time 5-10 minutes | Cooking time 15 minutes

WHAT YOU’LL NEED
1-2 Tbsp olive oil
2 chorizo sausages, roughly chopped (each one about 10cm in length)
1 red or yellow pepper, de-seeded and roughly chopped
About 2/3 cup rosa or cherry tomatoes, halved
2-3 cloves garlic, peeled and roughly chopped
1 level tsp dried chilli flakes (or slightly less if you prefer it very mild)
1 tin chopped, peeled tomatoes
2 tsp sugar OR 2 Tbsp sweet chilli sauce
1 tin chickpeas, drained
About half a handful each of fresh basil and parsley, roughly chopped
S + P

WHAT TO DO
1. Heat the olive oil in a large shallow pan on med-high. Add the chorizo and cook until golden, stirring occasionally, for about 3 mintues.

2. Add the pepper, garlic, chilli and rosa/cherry tomatoes and cook for 2-3 minutes before adding the tinned tomatoes. Add the sugar or sweet chilli sauce (to counter the tang of the tomatoes), stir and leave to simmer for about 7 minutes.

3. Add the chickpeas, simmer for a further 2-3 minutes, check your seasoning and add S + P as needed. Remove the pan from the stove, top with the basil and parsley and serve with a starch of your choice e.g. chunks of fresh ciabatta or cous cous.


Advertisements

Actions

Information

2 responses

29 01 2012
Barbs

Gary and I went to BarThelona a few years back – glorious, and yes we love chorizo and chickpeas, so will definitely give this a bash!

24 02 2012
Slow-cooked Chicken with Chorizo and Cider « afoodieliveshere

[…] Chorizo time again. I can’t seem to beat the habit. However, I am going to take a positive stance on this, as I try not to be in the habit of eating underwhelming food either. I like to think of this one-pot-wonder as a kind of slow-cooked miracle. You have the spicy robustness of the chorizo, the silkiness of the slow-cooked onions, the good old humble and comforting roast chicken pieces, and then punch of the cider rounds it all off beautifully. Perfect happy-making weekend food (that I shall unashamedly be cooking again and again). If you also have a little chorizo fetish at the moment and missed out on my Chickpea and Chorizo Stew a couple of weeks ago, you can read it here. […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




%d bloggers like this: