A delicous chickpeas & chorizo stew that is perfect to serve as a tapa snack.
130g Chorizo, sliced
1T oilive 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
2t brown sugar
1t smoked paprika
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 a gentle heat for about 20 minutes.
Empty into a serving dish and garnish with creme fraiche and fresh coriander leaves