Sophie’s Chick Pea and Chorizo Casserole

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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!
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Servings
Ingredients
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Instructions
  1. Heat the oil and butter in the inner pot.
  2. 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!)
  3. 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!
  4. 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.
  5. Season to taste (I love saying that!)
  6. Make sure it’s a-bubblin’ throughout!
  7. 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.
  8. 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!)
  9. Finish the wine A nice rich fruity red goes well with this!
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