chickpeas and chorizo with sherry
A delicious chickpeas & chorizo stew that is perfect to serve as a tapa snack.
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Ingredients
- 130 grams Chorizo sliced
- 1 Tbsp 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
- 2 400 gram tins of chickpeas rinsed and drained
- 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
Instructions
- 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
Notes
Store any leftovers in the fridge.
Reheat in the microwave or on the stove top in a small pot.
Servings: 2 -4