Anne's chorizo and chickpea stew
From Cookipedia
| Anne's chorizo and chickpea stew | |
|---|---|
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| Servings: | Serves 2 |
| Ready in: | 35 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
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Anne cooked this for me last night, lucky me. A simple recipe using available ingredients. It had a Moroccan feel to it. Very nice served with bread, though would probably be great with cous-cous too.
Ingredients
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
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.