chickpeas and chorizo with sherry

chickpea and chorizo tapas with sherry

A delicous chickpeas & chorizo stew that is perfect to serve as a tapa snack.




  1. Heat a large frying pan and fry the chorizo until the oils start releasing and the meat brows. Remove the sausage and set aside.
  2. 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.
  3. Add the Monis Medium Cream and allow the liquid to (mostly) cook off.
  4. 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.
  5. Empty into a serving dish and garnish with creme fraiche and fresh coriander leaves