Ideal for casual entertaining, this one-pot recipe is perfect for feeding friends on a cold winter evening.
This is a real winter warmer: the chorizo adds plenty of flavour, and the casserole is packed with vegetables to ward off winter germs! The quantities below are generous, but any leftovers can be stored in te fridge for a few days and reheated, or can be frozen for up to three months.
Serves 4
Ingredients:
- 2 medium onions
- 2 medium leeks, washed and trimmed
- 2 large carrots
- 1 chorizo sausage (as spicy as you like) - approx 10 - 12 inches long
- 2 x 440g tins chick peas, drained and rinsed
- 1 x 500ml jar passata
- 1 desertspoon olive oil
- 1 desertspoon balsamic vinegar
- 1 teaspoon white sugar
- salt and pepper
Method:
- Add the oil to a large, high-sided frying pan, preferably with a lid, and place over a gentle heat.
- Cut the onions in half, then thinly slice lengthways to produce narrow moon-shaped pieces. Slice the leeks lengthways, then chop finely to produce pieces similar in size to the onions. Add both vegetables to the pan.
- Remove the skin from the chorizo if necessary, then cut into chunky pieces. Add these to the pan with the leek and the onion and sprinkle the sugar over the top. Stir and cook over a gentle heat for a few minutes until the vegetables are starting to soften - do not allow the leek and onion to burn.
- Add the balsamic vinegar to the pan.
- Peel and dice the carrots - aim for similarly sized pieces to the chorizo, but don't make them too big as they will take too long to cook. Add to the pan along with the passata. Give everything a stir, put the lid on, and cook over a low heat for around 20 minutes.
- After the 20 minutes have elapsed, add the rinsed chick peas along with salt and pepper to taste. Stir, replace the lid, and leave for another 20 minutes. Keep an eye on the pan and stir every so often - if the consistency seems too thick, add a little water.
- At the end of the cooking time, test the carrots are cooked by inserting a knife in one of the larger pieces. Check the seasoning and adjust if required.
- Serve in large bowls with a green salad, and crusty bread if needed.
Variations: any type of tinned pulses or beans can be used, such as canellini or borlotti. Similarly, feel free to substitute other root vegetables for the carrots, such as sweet potato or swede, bearing in mind that you may need to adjust cooking times accordingly.
The copyright of the article Chorizo and Chickpea Stew in Dinner Recipes is owned by Elizabeth Gregory. Permission to republish Chorizo and Chickpea Stew in print or online must be granted by the author in writing.
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