Posted in This weeks recipe
Sophie’s Chick Pea and Chorizo Casserole
Sophie’s Chick Pea and Chorizo Casserole This will serve 4 – 6 people, depending how hungry they are!! Lovely and cheap and warming for these skint winter nights!
- 150g chorizo (not the sliced stuff – the whole sausage or the cooking chorizo)
- (optional few spuds – fried up for extra crunch)
- 3 onions, sliced
- 1 tsp smoked paprika
- Freshly ground black pepper
- Juice from 1 lemon or lime
- 1 tbsp olive oil (or Argan oil if you can find it) and a knob of butter (oh, the images that conjures up!)
- ½ litre stock
- 400g tin of chickpeas (or 300g soaked overnight of the dried ones)
- 400g tin of chopped tomatoes
- Large glass of red wine (for refreshment whilst cooking!)
- Small glass of red wine or sherry (for the sauce)
- Fresh coriander – a goodly handful (or the paste will do)
- Fresh parsley – a few leaves for garnish
- 2 cloves of garlic
- 1 tsp cumin seeds
- Heat the oil and butter in the inner pot.
- Chop the chorizo into small pieces and fry with the onions and garlic (and spuds if you’re using them) until the onions go translucenty-pink-ish (the colour from the chorizo will turn it pretty colours!)
- Stir in the cumin, coriander, paprika, and cook for a couple more minutes, stirring it all the time or it’ll go black and nasty!
- Pour in the tomatoes, lemon juice, wine and chickpeas. Add the stock but don’t make it too runny – it should be a thick hearty casserole rather than a runny soup.
- Season to taste (I love saying that!)
- Make sure it’s a-bubblin’ throughout!
- Put the inner pot into the outer thermal case, shut the lid and leave it for minimum 1 ½ hours. This is a dish that will stay hotter for longer as the chickpeas retain heat well.
- Serve with some parsley sprinkled on top! You can serve with rice or cous cous (done in the top pot) or just some bread (done in the bread tin!)
- Finish the wine A nice rich fruity red goes well with this!