I’m sure there are several tins of chickpeas languishing in most people’s cupboards and no one Is quite sure what to do with them. This recipe by Nigel Slater is great to make the most of the chickpeas and the stew can be served on its own, with a piece of white fish on top, or you can create a little well in the middle, pop in an egg and heat it in the oven until set. If you have any chard or spinach to use up this stew will be all the better for it!
Serves 4
Ingredients
- 2-3 tablespoons of olive oil
- 2 large onions
- 4 garlic cloves
- 400g of cooking chorizo
- Crushed dried chillies
- Glass of dry sherry (you can substitute vermouth or white wine)
- Tin of tomatoes
- 2 x 400g tins of chickpeas
- Small bunch of parsley
Method
Warm the olive in a deep, heavy-based pan. Peel and roughly chop the onions, add them to the oil stirring to coat them and let them cook at a moderate heat. Peel and thinly slice the garlic and add to the onions stirring well. Partially cover with a lid and leave to cook until the onions are soft and pale.
Cut the sausages into 2cm chunks and mix with the onions adding a teaspoon of crushed dried chillies (more if you like a bit of heat). Pour in the sherry and bring to an enthusiastic bubble. Add the tin of tomatoes together with the chickpeas and an extra can of water. Season with salt & black pepper, bring to the boil then turn down and leave to simmer for 45 minutes half covered.
Serve with roughly chopped parsley.
