I always think of a stew as a hearty and filling dish to warm you up on a cold winter day but this recipe is much lighter and the smoky tomato sauce gives it a slight Mediterranean feel. I made this again over the weekend and it is a delicious and bright recipe to serve up on a sunny spring day.
The tomato sauce is spiced with some paprika and cumin and I top the dish with some crumbled feta and fresh parsley. I serve some Catalan style tomato bread on the side but a fresh crusty baguette works just as well.
Chickpea and Chorizo Stew
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 400g tin chopped tomatoes
- 100g chorizo (sliced)
- 400g tin chickpeas (drained)
- Juice of half a lemon
- 1 red chili (finely sliced)
- 2 cloves garlic
- 1 tomato (roughly chopped)
- 1 tbspn smoked paprika
- 1 tspn cumin
- Few slices crumbled feta
- Fresh parsley (roughly chopped)
- Olive oil
- Black pepper
- 1 onion (peeled and sliced)
- 1 tbpsn tomato puree
- Dash of white wine
- For the tomato bread:
- 2 tomatoes
- Olive oil
- 2 cloves garlic
- Ciabatta slices
Instructions
- Heat 1 tbpsn olive oil in a large deep pan and once hot add the onions and garlic and cook on a medium heat for a couple of minutes.
- Add the chopped tomato (not the tin just yet) and the chorizo the pan. Mix everything together and leave for another couple of minutes.
- Stir in the paprika, cumin and lemon juice. Mix in the tomato puree and then add the tinned tomatoes and chili. Pour in a dash of white wine and then bring the pan to a gentle simmer.
- Once the pan is on a gentle simmer add the chickpeas. Leave to cook for a further 5 - 7 minutes until the sauce has thickened and reduced.
- Take the pan off the heat and stir in the chopped parsley (leaving a bit extra to the side) and black pepper. Top with a bit of feta and fresh parsley.
- For the tomato bread: Heat a griddle pan and once hot cook the bread on each side for 3-4 minutes. Cut the tomatoes in half and rub them into the bread while gently squeezing out a bit of the juice. Rub some garlic into the bread and drizzle with olive oil.
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