Ingredients (serves 2)
- 1 x Tin of plum tomatoes
- 1 x Red Pepper
- 1 x Tin of chick peas
- 1 x Red onion
- 6 inch Chorizo
- 2 Clove garlic
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon cumin
- 75ml Red wine (optional but really yummy)
- Salt and Pepper
- Rapeseed oil (or equivalent)
- Fresh parsley (or dried if not available)
Firstly- I always like to prep everything before I start cooking, you have to do it anyway so why not be ultra organised in order to make the best possible dish?
- Drain the chick peas in a sieve and rinse under a cold tap. Set aside for later
- Chop the chorizo, Onion, Red Pepper, into roughly the same size.
- Peel the garlic, then crush or finely chop and chop the parsley
- Take a pan (a saucepan or a deep-frying pan) and put the tomatoes in and bring to the boil. When at the boil get a potato masher and carefully mash the tomatoes to a paste. Set aside.
- In a separate frying pan, put the chorizo in with a tablespoon of rapeseed oil and gently fry to let the oil come out of the chorizo. Spoon the chorizo out and put on a plate for later but leave the oil in.
- Put the pan back on the heat. Add the paprika and cumin and stir for 30 seconds.
- Add the chopped ingredients (excluding the chorizo) to the pan and stir into the smokey and yummy oil, then add the drained chickpeas. Add the wine. Stir and coat the chick peas in the oil. Reduce the heat slightly to allow the peppers and onions to soften and stir for 2-3 mins.
- Add the tomatoes to the pan and the chorizo, mix thoroughly and leave on a low heat to simmer and thicken/reduce.
- Season with black pepper and salt, to your taste, but this loves black pepper.
I serve this in a large pasta bowl, or a soup bowl (as pictured), but a plate will suffice too!
- Spoon the stew in the bowl (or plate)
- Sprinkle the chopped (or dried) parsley over the completed dish.
- Eat and enjoy your creation..you deserve it!
To make this a vegetarian dish, simply remove the chorizo and replace with an extra spoon of smoked paprika, you could also chop some aubergine into small cubes if you had any and cook these as described for the chorizo.
Also, add some chilli seeds if you like it hot!