RECIPE #3: Chickpea & Chorizo stew

As a child I remember my mom soaking chickpeas for what seemed like days on end. Today we have the convenience of tinned chickpeas that just require you to find a can opener et voila! This recipe is one of my mom's that I've adapted slightly to make it into more of a meal.

You could also omit the sausages to make this a hearty side dish.

Serves: 4

 

Ingredients

• 2 x tinned chickpeas
• 2 x tinned chopped tomatoes
• 150ml water
• 1 x large onion, diced
• 2 x medium carrots, diced
• 2 x medium potatoes, diced
• 2 x garlic cloves, crushed
• 80g x chorizo sliced
• 1 x pack pork sausages
• 1 x tbsp olive oil
• 1 x tbsp tomato paste
• Chilli flakes
• Parsley
• Salt & pepper
• Pinch of sugar

Method

1. Heat the olive oil in a casserole dish and fry the sausages until they are browned but not cooked through. Remove, cut into bite sized pieces and put to one side.
2. In the same pot fry the sliced chorizo until it starts releasing its smoky, red oil.
3. Add the onion and garlic and sauté for 2 minutes.
4. Add the carrots, potatoes and chickpeas and mix well.
5. Then add the tinned tomato, tomato paste, water and as much chilli flakes as you can handle. Season with salt and pepper and a small pinch of sugar to reduce the sour tomato taste.
6. Add the sausages and mix well.
7. Cover and cook on a medium heat for 45 minutes or until all the veg is soft. The dish should be quite saucy, so add more water if it appears too dry.
8. Finely chop the parsley and sprinkle over the top to serve.