CHORIZO & CHICKPEA STEW

• portioner: 4

Ingredienser

a splash of vegetable oil

400g cooking chorizo, sliced into

Iem chunks

2 onions, finely diced

I long red pepper, seeded and chopped into small chunks

Iclove of garlic, crushed

2 teaspoons sweet or hot smoked paprika

2 × 400g cans of chopped tomatoes (or use passata if you prefer a smoother sauce)

2×400g cans of chickpeas, drained

and rinsed

salt and freshly ground black pepper

TO SERVE:

a handful of roughly chopped

fresh coriander

crusty bread or toast (optional)

Vejledning

Add a small amount of cooking oil - the sausage will release plenty of fat, so you barely need any. Add batches if necessary, to avoid crowding the pan and stewing the meat.) Remove and the chorizo and brown thoroughly all over, until really well caramelized.

set aside, leaving the red fat behind in the pan.

Add the onions and red pepper, and sauté until soft, about 10 minutes. Next add the garlic and paprika and cook, stirring, for a minute or two. Add the tomatoes and to a simmer, cover partially with a lid, then turn the heat down and let it bubble for enough hot water to loosen the stew so that it doesn't dry out during cooking.

Add the chickpeas to the pan along with the cooked chorizo, stir and heat through. Serve topped with the coriander, and with a hunk of crusty bread or toast for

mopping up the sauce.