I think this Spanish-style chickpea stew with chorizo with sherry dish has to be the tastiest chickpea dish I have ever made, and I can’t wait to make it again. Slightly spicy with loads of flavour, it makes fabulous tapas for three or four people. I love to serve this with a good dollop of creme fraiche and a few sprigs of fresh coriander. It sort of takes the flavours from a smokey Spanish vibe to that of Central America and Mexico. Scoop it onto slices of toasted baguette which adds crunch and mop up the juices.
Sherry is making a comeback on the world’s cocktail and bar scene with this retro drink becoming trendy again. The name Sherry is protected as a designation of origin fortified wine and is made only in the ‘sherry triangle’ made up of the three centres for Sherry making, Jerez de la Frontera, Sanlucar de Barrameda and El Puerto de Santa Maria which fall on the South Western coast of Spain. Sanlucar is on the Andalusian Atlantic coast where sea breezes are said to add to the tangy salt aromas and flavours of, particularly, a dry Sherry – which is why salty almonds, slices of jamon, chorizo and olives are such a perfect accompaniment.
Sherry is also having its turn in London restaurants like St John, owned and run by well-known nose-to-tail eating chef Fergus Henderson who refers to dry sherry as leaving the palate ‘almost perfectly clean’ and ‘it’s just one of those things that can give you a ‘lift’ in the day, and we’re all looking for those lifts.’
Sam and Samantha Clark of Casa Moro in London cook extensively with Sherry and refer to it as ‘wine’ when cooking. When they visited Cape Town for the Good Food and Wine Show, they presented some fabulous dishes where Sherry and olive oil made the perfect creamy emulsion sauce and their recommendation was to drink Sherry with their chilli prawn dish. They also loved the local Fino.
This quick and easy chickpeas and chorizo casserole was delicious with a medium cream Monis fortified wine added to it and served with it, and I can’t wait to get stuck in and use it more extensively in my cooking. It adds a phenomenal depth of flavour. Most of the ingredients are store cupboard staples too.
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chickpeas and chorizo with sherry
- 130 g Chorizo sliced
- 1 T olive oil
- 1/2 red onion finely diced
- 1/2 red pepper finely diced
- 1 clove garlic crushed
- 1/4 cup Monis Medium Cream
- 1 tin chopped tomatoes
- 2 tins chickpeas
- 2 tsp brown sugar
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt and Pepper to season
- creme fraiche to garnish optional
- fresh coriander leaves to garnish optional
- toasted baguette to serve
- Heat a large frying pan and fry the chorizo until the oils start releasing and the meat brows. Remove the sausage and set aside.
- Add the olive oil to the pan of orange oil and gently fry the onion for about 3 minutes until softened. add the red pepper and continue to fry for a further 2 or so minutes until they too are softened. Return the chorizo to the pan with the garlic and briefly fry.
- Add the Monis Medium Cream and allow the liquid to (mostly) cook off.
- Add the tomatoes, sugar, chickpeas, smoked paprika and cumin, and adjust the seasoning with salt and pepper. Allow this to bubble on gentle heat for about 20 minutes.
- Empty into a serving dish and garnish with creme fraiche and fresh coriander leaves