19 October 2010
Week of comfort - Chorizo stew
Continuing on our journey from yesterday.. stew!
What can I say, this Chorizo stew is an absolute winner every time. Quick to throw together and popular for all kinds of visitors who may materialise on your doorstep (seems to happen a lot more frequently during these winter months...). A quick trip to Brindisa Borough Market yielded all the condiments required to really make this stew sing.
Chorizo and chickpea stew (Adapted from Nigel Slater's recipe in the Guardian)
You will need:
- 250g dried chickpeas (one cans worth)
- 2 medium onions
- 2 tbsp olive oil
- 1 Choricero pepper
- 3 cloves of garlic
- 3 carrots
- 2 tsp hot smoked paprika (picante if possible)
- 1 tsp cayenne pepper
- 2 tins of crushed tomatoes
- 300ml water
- 250g cooking chorizo - See the selection at Brindisa
Peel the onions and chop them roughly, then put them in a heavy-based casserole with the olive oil. Let them soften over a moderate heat, occasionally stirring them.
Put the Choricero pepper into a bowl and cover with 300ml of boiling water, the pepper will soften and release some flavour into the water, so make sure you save for later.
Peel and finely slice the garlic and add it to the pan. Peel the carrots, cut them into large dice, then stir them into the onions and garlic and leave till the onions are soft and pale gold.
Stir in the paprika, cayenne and tomatoes, then pour in the drained chickpeas and fresh water and bring to the boil. (If you are using canned chickpeas, drain, rinse and add them now.) Tuck the cooking chorizo into the stew. Season with salt and black pepper, then, as the mixture starts to bubble furiously, cover with a lid and turn the heat down so that the stew simmers calmly for 45 minutes. An occasional stir will be to the good.
Serve the dish now if you wish, but for a more intensely smoky stew, remove the lid and continue to cook for 20 minutes in a hot oven at 180C/gas mark 4 till lightly crusted (this last bit is definitely worth the wait)
Ladle out into bowls or deep plates and eat with plenty of toasted bread. ENJOY