This recipe came from a team building exercise in my old job of all places. It was an American company and this was taken extremely seriously by HR, so I had to run out and buy two mobile stove tops and the entire office was divided in to two teams and sent off to the supermarket with a very tight budget to get ingredients for a meal we had about five minutes to plan.
An early version of this recipe was the result of our collaboration and (go my team!) we won the exercise. It was very loosely based on the memory of something delicious that someone had eaten while in Spain on holiday.
I have adjusted this over the years, adding different things, sometimes using chicken or pork with the chorizo and adding spinach and olives. It is a dish that lends itself to tweaking. It is also a really quick mid- week dinner that won’t break the bank and reheats beautifully for lunch the next day.
The following recipe will serve four (six if served with lots of crusty bread) or two with enough left over for two lunches.
Chickpea & Chorizo stew
- 2 tbl olive oil
- I large onion, chopped
- 3 cloves of garlic, crushed, grated or sliced
- 1 pepper, the colour of your choice, chopped
- 2 sticks of celery, finely diced
- 170 – 200 grams of chorizo cut in to ½ centimetre slices. I use the whole chorizo for this rather than pre sliced as it gives a better texture to the finished dish.
- 100 grams (roughly half of a bag) of baby leaf spinach, rinsed and rained
- 1 400gram tin of chopped tomatoes
- 2 tins of chickpeas, drained
- 300ml of chicken or vegetable stock
- 1 tbl tomato puree
- ½ cup of olives cut in half
- 1 tsp dark brown sugar. The world will not end if you use white sugar but the dark brown sugar gives a better flavour and darkens the sauce
- Sour cream to serve.
- Heat the oil over a medium heat and add the onion and celery. Cook until softened but not browned and add the garlic, pepper and chorizo.
- Continue to stir over a medium heat until the chorizo starts to release its oil and your kitchen starts to smell amazing.
- Add the tinned tomatoes, the tomato puree and the brown sugar. Stir in the stock and the chickpeas and bring to the boil. Reduce the heat and leave to gently simmer for 15 minutes.
- Add the spinach and olives and season with salt and pepper.
- Serve in warmed bowls with a good dollop of sour cream.