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Food

Chickpea and chrizo stew

Ingredients

1 tbsp sunflower or mild olive oil

1 medium onion, finely sliced

2 garlic cloves, finely sliced

75g/2½oz soft cooking chorizo

1 tsp hot smoked paprika

1 x 400g tin chopped tomatoes

200ml/7fl oz just-boiled water

2 tbsp tomato purée

1 x 400g tin chickpeas

75g/2½oz curly kale, rinsed, shredded, tough stalks removed

salt and freshly ground black pepper

crusty bread, to serve

Method

Heat
the oil in a large non-stick saucepan over a medium heat. Add the onion
and garlic and fry gently for 2-3 minutes, stirring occasionally, until
softened but not browned.

While the onion is
cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo
slices and hot smoked paprika into the onion and garlic mixture and fry
for a further 1-2 minutes.

Add the tinned
tomatoes, water and tomato purée to the pan and stir well. Bring the
mixture to the boil, then reduce the heat until the mixture is
simmering.

Drain the chickpeas in a sieve and
rinse under cold water. Add them to the tomato mixture and return it to a
simmer. Continue to simmer for 8-10 minutes, stirring once or twice,
until the volume of sauce has reduced by about half.

Add
the kale to the stew and continue to simmer for a further 1-2 minutes,
or until tender. Season, to taste, with salt and freshly ground black
pepper.

To serve, ladle the stew into serving bowls and serve with crusty bread.

https://www.bbc.co.uk/food/recipes/chickpea_and_chorizo_36240

By EstherLungu in Food