Chorizo and chickpea stew
This recipe is fabulous, not only because it’s a fast, quick and easy one-pot wonder, but it’s also bursting with flavour.
Chorizo is a priority ingredient in my cooking at the moment – I mean I love it – but Matt loves it more. He’s always wanting a risotto, but with chorizo in it. Then there’s pasta, with chorizo in it – even chorizo on homemade pizza. I think he was Spanish in a previous life!
The great thing about chorizo is that it’s a great way to inject instant flavour into a dish – it’s packed with paprika and other spices, and as you gently fry it in olive oil – you can see the oil turn red and beautiful.
That’s why this recipe works with so few ingredients – because the star of the dish is bursting with sumptuous flavour.
I have taken this one from Nigella’s latest book – Nigella Kitchen. I was very excited when it finally arrived from Amazon and after seeing her whip this up as part of the TV series, and because of Matt’s love for chorizo – I thought I’d make it the first recipe I’d try. Of course, I made a few changes – because I just can’t help myself.
Chorizo and Chickpea stew
4tbs of olive oil
2 chorizo sausages, sliced into rounds (This is the centrepiece of the dish, so make sure you use a good quality one, I used Istra from the Daylesfod region of Victoria – their smallgoods are amazing!)
1 tsp ground cummin
- 1/4 cup of red wine vinegar
1 400gm tin of chickpeas, drained and rinsed
2 400gm cans of diced tomatoes (preferably organic)
1 cup of chicken stock (maybe a little more, if the consistency seems too dry)
Sea salt and freshly ground black pepper (to taste)
1 handful of chopped, fresh coriander
The juice of half a lemon
A dollop of natural yogurt, to serve (optional)
Heat olive oil in a large, heavy-based saucepan. Add the chorizo and cook until the oil start to turn redish. This means the sausage is releasing its flavours.
Add the cumin and stir for one minute. Raise the heat and add the red wine vinegar. Allow to cook for a minute or two, allowing the vinegar to reduce slightly.
Add the chickpeas, tomatoes and stock and bring to the boil. Reduce and leave to simmer for 5 minutes or so. Taste at this point for seasoning, and add salt and pepper to taste. If, at this point the dish is looking a little dry, add a little more chicken stock, or water.
Now, mix through the coriander and lemon juice and serve immediately.
To serve: I cooked some simple cous cous (I will share my best basic cous cous recipe with you tomorrow, so stay tuned for that) – and added a dollop of natural yogurt to each plate. This really adds another dimention to the overall flavours. This will serve 4 people.
This is quite different to Nigella’s recipe – she used sherry rather than red wine vinegar. I just didn’t have any on hand. She also put in some dried apricots when she added the tomatoes. However, I’m not a fan of dried fruit, so I left them out. But, you’re welcome to add them, if you like.
After watching the series and having a good look through the book – I can’t wait to try more of these recipes! I’ll let you know how I go 🙂
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