Chorizo And Chickpea Stew Nigella Recipes

CHORIZO & CHICKPEA STEW

Steps:

• In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
• Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.

CHICKPEAS AND CHORIZO

Steps:

• Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
• Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
• Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
• Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

CHORIZO, PORK BELLY & CHICKPEA CASSEROLE

Steps:

• 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
• Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

CHORIZO AND CHICKPEA STEW

Steps:

• If ever there were justification for cupboard love, this would be it: a full-on feast thrown together to enormous effect, simply with ingredients that you can more or less keep on permanent standby. And, like so many of these recipes, it's pretty well instant. After all, if you haven't got time to shop, it's hardly likely you'll be able to spend many hours at the stove.
• I am, anyway, a huge fan of bulgar wheat - think couscous, only more robust - but cooked like this, with some strands of pasta tossed in hot oil first, it really has something extra. I was taught to do this, just chatting stoveside, by an Egyptian friend when I was in my twenties, and I've never seen any reason to change the drill. He, actually, didn't use torn-up spaghettini but, rather, lokshen, which are the short lengths of vermicelli customarily found in echt chicken soup.
• This is a tradition about as far away from the chorizo-cooking culture as you could get, but the chickpea-studded, tomatoey and paprika-hot stew goes extremely well with the nubbly grain. I keep a stock of cherry tomatoes in sauce in the cupboard, but regular canned tomatoes could be substituted easily enough.
• Warm the olive oil in a thick-bottomed saucepan on a medium heat.
• Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws. Then add the bulgar wheat and stir for another minute or two.
• Stir in the cinnamon and the salt, and then pour the water into the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
• Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the chickpeas (or beans) and canned tomatoes, and 3/4 fill each empty tomato can with water and swish it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper, to taste.
• Serve with the bulgar wheat and, if there's any to hand, some chopped cilantro.

CHICKEN WITH CHORIZO AND CANNELLINI

Steps:

• In a saucepan, bring the stock to a gentle boil, lower in the chicken and cook, still gently, for 10 minutes or until all trace of pink has disappeared. Pierce with the point of a knife to check.
• Meanwhile, cook the kale, which you've roughly torn into pieces, in boiling salted water for about 5 minutes (if it's tough) and drain. Then heat the oil in a frying pan, throw in the chopped chorizo, add the drained cannellini and, stirring, warm everything through, moistening with a couple of tablespoons or so of the chicken stock - or more if you want this soupier.
• Tip the beans and chorizo into a shallow bowl or lipped plate, roughly arrange the kale on top (drizzling with a little extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock with a spatula and sit this on top of the kale. Sprinkle the pale chicken breast with the paprika and gaze at your Spanish still life of a supper before eating it.

CHORIZO & CHICKPEA SUMMER STEW

Steps:

• Heat the oil in a large frying pan over a medium heat, add the garlic, thyme and smoked paprika, and stir for a few minutes, then tip in the chorizo and stir for another couple of minutes until its oil is released. Splash in the sherry vinegar and let it bubble for a minute or so.
• Add the tomatoes, peppers, spinach and chickpeas along with 100ml water and a pinch of seasoning. Bring to the boil, then reduce the heat to a simmer and cook until the tomatoes have softened and there is a thickened sauce, about 15 mins. Adjust the seasoning and finish with a drizzle of extra virgin olive oil. Serve with crusty bread.