One of my staples since what feels like the beginning of time now is Nigel Slater’s chickpea and chorizo stew.
I found it on his website when I was still living in London. It’s perfect for all types of weather but obviously smashing for winter. And it’s also perfect for freezing. I always have a steady supply in my freezer for when I come home on a rainy day.
Nigel serves it with bread but I think it’s filling enough on its own.
- 2 -3 tablespoons olive oil
- 2 large onions, coarsely chopped
- 4 cloves garlic, sliced
- 400g of good quality fresh chorizo, if you can’t get it dry will do, cut into chunks
- dried chili flakes to taste, I use 1/2 tbsp chipotle for additional smokiness
- a glass of dry sherry
- 400g tin chopped tomatoes or 8 fresh tomatoes, diced
- two 400g tins chick peas, drained and rinsed
- small bunch parsley if you’re fancy (optional)
Glaze the onions in a deep heavy based pan on a medium to low heat. Add the garlic and chilies and stir until the onions have gone soft and translucent. Stir in the chorizo and pour in the glass of sherry and bring to a boil. Add the tomatoes, chickpeas and half a tin of water. Bring back to the boil and then reduce the heat to a simmer for 45 minutes with the lid slightly ajar.