Plump and juicy chorizo
There's a whole lot of chorizo lovin going on in the blogosphere. Jerry's recent post got me thinking about what I could do with some of these lovely plump beauties. Just to set the record straight, I love all kinds of sausages. From the Greek "loukaniko" often made with pieces of orange peel (from the Southern regions of the Peloponnese) to the German Bratwurst served simply with "sempf" (german mustard) wedged i a crusty roll. And chorizos are another definite favourite. There is a big Spanish and Portugese community here in Sydney, all providing beautiful foods and small goods from their respective regions. I could eat them all the time but you know there's a thing called weight gain as you approach your 40's! Nevertheless, I decided to make a stew with some chickpeas (or garbanzo beans) and some ground spices. It was the perfect meal for the coolish weather (although you wouldn't know it from the current situation...we're back on a mini heat wave!). I used a few Moroccan inspired spices including some of that wonderful pepper paste known as harissa. I served it plain with some crusty bread, hungrily mopping up all the "saucy" goodness. You could serve it with some cous cous or soft polenta but I just wanted to enjoy it on its own with some bread.
Hearty chickpea and chorizo stew
RECIPE FOR CHICKPEA AND CHORIZO STEW
- 1 red onion finely diced
- 1 clove of garlic finely minced
- 1 grated carrot
- olive oil for cooking
- 1 tbsp of Moroccan harissa paste
- *ground spices*- This consisted of 1tsp each of ground coriander, fennel, ginger, turmeric, smoky paprika, cumin and a pinch of cinnamon
- 1 1/2 cups of Italian passata (pureed, sieved tomatoes...a pantry staple!)
- 2 cups of chicken stock
- 2 cans of rinsed chickpeas
- 3-4 plump, fresh chorizo sausages
- Place the carrot, garlic and onion in a pot with a good splash of olive oil. Hey I'm Greek, I tend to sometimes get carried away! Cook it off on a medium heat until the mixture becomes translucent.
- Add your chorizo with the skins removed and proceed to squash it down with a wooden spoon breaking it up into smaller bits.
- Add your harissa and ground spices and give it all a good stir ensuring that the kitchen becomes aromatic!
- Add the passata and chicken stock. Season with a LITTLE salt and freshly ground pepper.
- Allow the mixture to come to the boil and then set it on a low heat.
- Let it simmer gently away for at least 2 hours allowing all the flavours to come through.
- About 15 mins before you switch it off place your chickpeas in the mixture. Allow them to cook and heat through (I used canned because I find the fresh ones too fuss to prepare)
- You may also want to add some spinach or chard at this point and fold it through. A bit of green never hurt a recipe!
- Serve with crusty bread and a nice shiraz, merlot etc...