Nigel Slater's Chickpea and Chorizo Stew
The perfect winter warmer to come home to. Earthy, with a mild heat from the chorizo and some nice depth from the sherry.
Equipment
- Large pot with lid
- Wooden spoon
Ingredients
- 2 T - 15 ml olive oil
- 2 large onions coarsely chopped
- 4 cloves garlic thinly sliced, smoked if you can find them
- 14 oz - 400 gr chorizo cut into chunks, soft if you can get it
- 1/2 T - 7 gr dried chili flakes I use chipotle for added smokiness
- 3/4 c - 175 ml dry sherry
- 14 oz - 400 gr tinned tomatoes or 8 fresh and diced
- 2 x 14 oz - 400 gr tins chickpeas drained and rinsed
- 1/2 c - 125 ml water
- bunch parsley optional, for fanciness
Instructions
- Heat 2 T - 30 ml of olive oil in a large pot.
- Sauté 2 coarsely chopped onions with 4 thinly sliced cloves of garlic and 1/2 T - 7 gr of chili flakes and stir until the onions have gone soft and translucent.
- Stir in 14 oz - 400 gr of chorizo chunks until fragrant and then pour in 3/4 c - 175 ml of sherry and bring to a boil.
- Add 14 oz - 400 gr of tinned tomatoes, 2 tins of 7 oz - 200 gr drained and rinsed chickpeas and 1/2 c - 125 ml of water. Bring back to the boil and then reduce the heat to a simmer for 45 minutes with the lid slightly ajar.
Notes
Nigel Slater's chickpea and chorizo keep for about 3 months in the freezer, reheat it in a saucepan on the stove.