If chorizo were a person, it would be the coolest person you know.
It’s delicious, tells the best jokes, is really confident and attractive, and you lie awake at night wishing you were them, but you’re not and never will be. (Ed – sometimes I wonder about you Haydn.)
However, we can eat chorizo, so who really gets the last laugh?
This recipe is insanely easy but, like all good food, it requires a pinch of love.
200g of Spanish Chorizo 1 tin of chickpeas 1 Large onion 2 large cloves of garlic 1 sweet red pepper 3 teaspoon smoked paprika 2 tins of chopped tomatoes Pinch of salt Cooking oil Serves 4
Chop up the chorizo into medium chunks, and flash in the pan on a high heat with a healthy dash of oil, until it starts to crisp. It will cook very quickly though so don’t burn it. Remove the chorizo from the pan and leave to one side. Now dice the onion, then pepper and fry them over a medium heat in the chorizo infused oil. You could simply fry the veg first and then add the chorizo — if you’re feeling lazy and hate deliciousness.
Cook the onion and pepper until soft. Chop the garlic into smithereens to maximise surface area and therefore flavour, and then add to the pan along with the chorizo. Add half the smoked paprika at this point, attacking the contents with your favourite spatula or spoon to stop things sticking. Add a dash more oil if required.
After no more than a minute or two, add the tins of chopped tomato, the rest of the smoked paprika and a pinch of salt. Cook until the sauce starts to gently bubble, but don’t crank the heat too high. Add the chickpeas, and leave to simmer for at least 15 minutes, letting the ingredients unite in a bold union of flavour. Don’t put pressure on the food. It needs this time alone to blossom into the stew we all want it to be.
You can serve this with pretty much anything: rice, pasta, roast potatoes, chips, bread. Take your pick, but keep it plain – you don’t want the majesty of your meal to clash with something crazy like southern potato wedges. I personally always opt for rice because it’s obviously the best, but pasta is a close second..
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