Chickpea and Choritzo Stew
Dat’ dher’ meal what a life saver!!!
Coming down with a cold after a hectic weekend in London and a freezing cold return to Edinburgh. In fear of getting sick I was craving something delicious, salty and saucy that I could cuddle around by the heater….but I needed much more than soup! Voila I came up with this little number, all my house mates were home so I ended up making an industrial-size batch (but its easy enough to halve the recipe if your cooking for 2-3 and don’t want leftovers…..AS IF!)
6 rashers of bacon, sliced into ribbons
3 Spanish choritzo, spicy!!! sliced into disk
2 red peppers, diced
2 red onions, diced
4 carrots, halved length ways then sliced by 1cm widths
1 chilli, diced
200ml dry white wine
250g spinach leaves
1 can diced tomatoes
2 tsp dried oregano
2 can chickpeas, drained
2 cup water
3-4 cloves of garlic
Parsley, parmesan and crusty white bread to serve 🙂
This recipe is simple in execution once all the ingredients are prepared, bring it on!
NB: I like to prepare the chickpeas before using them in stews, simply by boiling the chickpeas and water in a separate pot (lid on) while I complete all the pre-stages! This just makes them soft, tender and plump for the stew 🙂
1. Fry off the bacon and choritzo in a heavy based pot, once golden remove to a plate with paper-towel to absorb excess fat…or keep it if that’s your style! Keep about 1tbs of the oil’s in the pot to use for the next step….
2. Now fry off the carrot’s, pepper’s, onion’s, chilli, oregano, garlic and wine until all the ingredients have muddled together and are fragrant! Nothing better than the smell of cooking garlic, onions and wine!
3. Add choritzo, bacon, chickpeas, passata, tomato and extra water if your mix looks a tad dry, (an extra 1/2-1 cup), and place on medium simmer covered for 20min.
4. Before serving mix the spinach leave through the stew, ladle into a large bowl add a side of crusty bread and garnish with cracked pepper, parley, shaved parmesan and a glass of Pinot!