Chorizo Chickpeas Stew Jamie Oliver 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.

SICILIAN CAULIFLOWER & CHICKPEA STEW WITH FLUFFY COUSCOUS

Steps:

• Peel and roughly chop the onion. Trim off any leaves and the dry end from the cauliflower stalk, then finely slice the remaining stalk and chop the head into small florets.
• Heat ½ a tablespoon of oil in a medium saucepan over a medium-low heat, then add the onion and cauliflower along with the chilli flakes and a pinch of sea salt and black pepper.
• Cover with a lid and cook for 15 minutes, or until the cauliflower has softened, stirring regularly and adding a splash of water, if needed. Remove from the heat and set aside.
• Meanwhile, pick the parsley, finely chopping the leaves and stalks, then peel and finely chop the garlic.
• Heat ½ a tablespoon of oil in a medium saucepan over a medium heat, then add the parsley stalks, garlic and cinnamon, then cook for 1 minute, or until lightly golden.
• Bash the olives and tear out the stones if needed, then add the olives and raisins to the garlic pan and cook for 1 further minute, or until golden.
• Tip in the tomatoes along with half a tin's worth of water, breaking the tomatoes up with a spoon as you go. Drain and add the chickpeas, season, then let it bubble away for 15 minutes, or until thickened.
• Meanwhile, fill a small pan with water and bring to the boil.
• Place the couscous into a bowl, pour over 220ml of the boiling water, then cover with a plate and set aside for 5 to 10 minutes, or until absorbed.
• Stir the cauliflower mixture into the tomato and chickpea stew, then season to taste.
• Fluff up the couscous with a fork and divide between your plates. Spoon over the stew, then scatter with the chopped parsley.

CHICKPEA AND CHORIZO STEW

Steps:

• Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned.
• While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes.
• Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
• Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half.
• Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper.
• To serve, ladle the stew into serving bowls and serve with crusty bread.