The belly rules the mind … Check This Amazing Recipe: Chickpea and chorizo stew
How to Make Chickpea and chorizo stew
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Serves 2-3
Ingredients
- 1 tbsp sunflower or mild olive oil
- 1 medium onion
- 2 garlic
- 75g/2½oz soft cooking chorizo
- 1 tsp hot smoked paprika
- 1 x 400g tin chopped tomatoes
- 200ml/7fl oz just-boiled water
- 2 tbsp tomato purée
- 1 x 400g tin chickpeas
- 75g/2½oz curly kale
- salt and freshly ground black pepper
- crusty bread
Method
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Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned.
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While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes.
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Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
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Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half.
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Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper.
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To serve, ladle the stew into serving bowls and serve with crusty bread.
