-
Serves
2 but easily doubled
Author Notes
This uses mainly store cupboard ingredients which are transformed into a rich, spicy comforting dish with very little effort on your part. A bit of chopping, open a couple of cans and let the stovetop perform a little alchemy. This is equally at home as a winter warmer or a sprightly spiced supper for cooler summer evenings. Whatever the weather, please try this, I have never known it not to please. —Anna May
Ingredients
-
150 grams
cooking chorizo,
-
1
onion, peeled and chopped
-
2 cloves
garlic, finely chopped
-
1 teaspoon
paprika
-
1 400g tin
chopped tomatoes
-
1 400g tin
chickpeas
-
1 glass
white wine or dry sherry
-
1/2 bunch
parsley, chopped
Directions
-
Cut the chorizo into rounds and cook gently in a medium size pan until it renders its oil in which you now cook the onion until soft. Add the garlic and paprika and stir for a minute or two followed by the tomatoes, chickpeas and wine or sherry.
-
Simmer for 20-30 minutes then season well with salt and pepper and sprinkle over the parsley. This doesn't really need anything with it but a sliced crusty baguette works a treat as does a crisp green salad.
See what other Food52ers are saying.