Chorizo and Chickpea Stew
This is a real feast of a store-cupboard standby. I do know that chorizo isn’t a kitchen-cupboard item, but it tends to have a long fridge-life, so I always have some to hand just in case. It’s full of flavour and absurdly fast to rustle up. One to keep in your back pocket!
2 tablespoons regular olive oil
50 grams spaghettini or vermicelli (torn into 3cm lengths)
500 grams bulgur wheat
1 teaspoon cinnamon
2 teaspoons Maldon sea salt flakes or 1 teaspoon pouring salt
2 bay leaves
350 grams chorizo (cut into coins and then halved)
4 tablespoons amontillado sherry
100 grams soft dried apricots (snipped into pieces with scissors) - optional
2 x 400 grams cans chickpeas or mixed beans (rinsed and drained in a sieve)
2 x 400 grams cans cherry tomatoes (plus 1 1/2 cans water)
Maldon sea salt flakes (to taste)
pepper (to taste)
fresh coriander to serve - optional
2 tablespoons regular olive oil
2 ounces spaghettini or vermicelli (torn into 3cm lengths)
3 cups bulgur wheat
1 teaspoon cinnamon
2 teaspoons kosher salt or 1 teaspoon pouring salt
2 bay leaves
12 ounces chorizo (cut into coins and then halved)
¼ cup amontillado sherry
1 cup soft dried apricots (snipped into pieces with scissors) - optional
2 x 15 ounces cans garbanzo beans or mixed beans (rinsed and drained in a sieve)
2 x 14 ounces cans cherry tomatoes (plus 1 1/2 cans water)
kosher salt (to taste)
pepper (to taste)
cilantro to serve - optional
Method
Warm the olive oil in a thick-bottomed pan on a medium heat.
Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws.
Then add the bulgur wheat and stir for another minute or two.
Stir in the cinnamon and the salt, and then pour 1 litre/4 cups of water into the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the chickpeas (or beans) and canned tomatoes, and half fill each empty tomato can with water and swill it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper to taste.
Serve with the bulgur wheat and, if there’s any to hand, some chopped coriander.
Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the garbanzo beans (or beans) and canned tomatoes, and half fill each empty tomato can with water and swill it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper to taste.
Additional Information
MAKE AHEAD: The stew can be made up to 2 days ahead. Transfer to non-metallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, stirring occasionally, until piping hot.
FREEZE: The cooled stew can be frozen in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.
