Anne's chorizo and chickpea stew
Anne cooked this for me last night, lucky me. A simple recipe using available ingredients. Very nice served with bread, though would probably be great with cous-cous too.
| Anne's chorizo and chickpea stew | |
|---|---|
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| Servings: | Serves 2 |
| Calories per serving: | 1284 |
| Ready in: | 35 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 24th October 2012 |
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Best recipe reviewMy Annie, my review! 5/5 I feel that I am entitled to review this as it was made especially for me - lovely it was too. 💞💞💞 |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 tablespoons olive oil
- ½ teaspoon cumin seeds, roughly crushed in a mortar and pestle
- 200 g thinly sliced chorizo
- 1 large onion, peeled and sliced
- 3 Cloves of garlic, peeled and crushed
- 1 large red pepper, de-seeded and roughly chopped
- 1 x 400 g can of chickpeas, rinsed and drained
- 1 x 400 g can of peeled tomatoes, chopped
- Good shake of your favourite chilli sauce
- Juice from 1 lemon
- sea salt & freshly ground black pepper
- Fresh coriander or parsley, chopped
Method
- Heat 1 tablespoon of olive oil in a frying pan or wok.
- Add a good grind of black pepper on the crushed cumin seeds.
- Add the remaining oil.
- Sauté the chorizo until the surface crisps a little.
- Remove and reserve.
- Fry the onions and garlic for about 7 minutes until browned. Don't allow the garlic to get too hot and burn.
- Add the red peppers, chickpeas and tomatoes and cook for another 5 minutes.
- Stir in the chorizo, herbs and lemon juice and serve immediately.
Serving suggestions
Serve with cous-cous, rice or fresh bread.
Chef's notes
Follow the RSPCA Think Pig Checklist to make sure that your pork has come from pigs that have been reared to higher welfare standards.
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