Chorizo and Chickpea Stew

By • March 31, 2014 0 Comments

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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

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Serves 2 but easily doubled

  • 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
  1. 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.
  2. 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.

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