Food & Wine
Chickpea and chorizo stew
For an appetiser with flair, try this Spanish-inspired dish that’s best served with a side of crusty bread.
Serves: 2
Ingredients:
- 2 tablespoon extra-virgin olive oil
- 4 chorizos, casing removed
- 1 red onion, finely diced
- 2 garlic cloves, sliced
- 400g can chickpeas, drained
- Salt and pepper, to season
- Fresh flat-leaf parsley, to garnish
Method:
1. Heat oil in large frying pan over medium heat. Add chorizo, breaking up in pan as it cooks. Remove chorizo once it is cooked and beginning to crisp. Reserve oil in pan.
2. Add onion and garlic and cook until softened. Add chickpeas and cook for five minutes until warmed through. Stir in chorizo and season with salt and pepper. Sprinkle with parsley and serve with crusty bread.
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