20 February 2006: Chickpea and chorizo stew
When we were shopping at Roy Fox's, best green grocer ever, on the weekend, I spotted that they had some chorizo in their fairly newly-installed chilled cabinet of small and delectable things (olives, pickled lemons, tapenades, etc). I remembered seeing a recipe for chorizo and cabbage stew on Pertelote a week or so ago, and chucked one of the thick, sausage-y (as opposed to salami-style) chorizos in our basket with the intention of making something similar. But when it came round to actually cooking dinner tonight, I was more in the mood for chickpeas than for cabbage; hence this dish. It's based on memories of the one they serve at the Market Bar, with extra spinach and paprika. Not very pretty, but very very tasty.
|2 red onions, halved and finely sliced|
|5 cloves garlic, chopped|
|1 longish chorizo sausage, cut into thick coins|
|smoked paprika to taste|
|500 g cooked chickpeas (= 2x400g tins, drained and rinsed)|
|200 g or so chopped tomatoes (about half a tin)|
|a glass of red wine|
|a large bunch of spinach, stemmed and chopped|
|salt, pepper and chili to taste|
Saute the onions in the olive oil over a very low heat for about 15 minutes, until they are soft, sweet and golden. Add the garlic, chorizo and a pinch of smoked paprika, and saute a further couple of minutes. Add the chickpeas, tomatoes and wine, bring to the boil, and simmer for about 5 minutes. Add the spinach, stir well, then cover and leave to simmer gently for about 10-15 minutes, stirring once or twice. Taste for seasoning, and add salt, pepper, paprika or chili as necessary. If the spinach has released too much liquid, simmer for a couple of minutes with the lid off to reduce. Serve warm.
Serves 3 or 4, depending on hunger and whether or not you also serve a good loaf of crusty bread.
February 2006: I need an apron