Chorizo and Chickpea Stew

Name: Chorizo and Chickpea Stew
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 794 grams cherry tomatoes, plus 1 1/2 cans water; 651 milliliters bulgar wheat; 340 grams chorizo, cut into coins and then halved; 118 milliliters (about 16) soft dried apricots, snipped into pieces with scissors, optional; 4 servings Chopped fresh cilantro, to serve, optional; 1 teaspoon ground cinnamon; 2 teaspoons kosher salt or 1 teaspoon table salt; 850 grams chickpeas (garbanzo) or mixed beans, rinsed and drained in a colander; 2 Tbsps regular olive oil; 57 grams spaghettini or vermicelli, torn into 1-inch lengths; 4 servings Salt and pepper; 59 milliliters amontillado sherry; 946 milliliters water

Chorizo and Chickpea Stew might be just the main course you are searching for. One portion of this dish contains around 57g of protein, 45g of fat, and a total of 1260 calories. This recipe serves 4. This recipe covers 56% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of kosher salt, cilantro, amontillado sherry, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sherry you could follow this main course with the Dark Chocolate Fudge Merlot Cupcakes as a dessert. It is a good option if you're following a dairy free diet.

Instructions

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.

Equipment you will use

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.

Ingredients you will need

Spaghettini

Couscous

Whole Chicken

Pasta

Soup

Cooking Oil

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.

Ingredients you will need

Canned Tomatoes

Cherry Tomato

Chickpeas

Chorizo

Paprika

Stew

Stock

Warm the olive oil in a thick-bottomed saucepan on a medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Pasta

Wheat

Cooking Oil

Stir in the cinnamon and the salt, and then pour the water into the pan.

Ingredients you will need

Cinnamon

Water

Salt

Equipment you will use

Frying 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.

Ingredients you will need

Bay Leaves

Water

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.

Ingredients you will need

Orange Extract

Chorizo

Sherry

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Canned Tomatoes

Chickpeas

Apricot