So, it's been a few days. If you're one of my Irish readers, you will already be painfully aware that Ireland got knocked out of the world cup. If you're one of my non-Irish readers, chances are you couldn't give a fiddlers anyway. It was a dark day in the Coffey household. England, South Africa and Argentina all also went home. Three out of four pool winners knocked out in the quarter finals. It's a funny old game. The good news is that Leinster won their Rabo Direct Pro 12 game later that day, and our departure from the world cup means that my weekend sleeping patterns can finally get back to normal. Every cloud, and all that.
Anyway, it's been so long since I posted here that I can't actually remember what day I cooked this recipe. Doesn't really matter, I guess. This is one of my all-time favourite recipes because it's ridiculously simple, absolutely delicious, and even if I haven't done a shop in absolutely ages, I nearly always have the makings of this knocking around. It's also the kind of thing that can easily be scaled up if you have unexpected guests dropping in, maybe by adding a few chunks of potato and a diced chicken breast, it keeps happily in the fridge for a few days after cooking (and tastes better every day) and it also freezes excellently. What's not to love?
By the way, it should go without saying that you want to use the thick, whole chorizo sausages here, not the flat pre-sliced stuff that goes in sandwiches.
Chorizo & Chickpea Stew - serves 4
200g chorizo, diced 2 tins tomatoes (whizzed, if they're whole)
1 large onion, finely diced 3 fat cloves garlic, crushed
150ml white wine 3 sprigs thyme, leaves picked
2 tsp smoked paprika Tin of chickpeas, drained & rinsed
Salt & pepper Pinch of sugar
1. Heat a large, heavy pot over a low-medium heat, add the chorizo and cook slowly until it renders its oil - as you can see it's a gorgeous red colour. Add the onion and cook for five minutes, then add the garlic & thyme and cook for another five minutes, til soft but not coloured. Add the wine and allow to bubble for another five minutes.
2. Add the tomatoes, paprika & sugar and give everything a good stir. Bring to a low simmer and cook for at least half an hour, but the longer & slower you cook it, the better it will be. If it looks like too much of your cooking liquid is evaporating, add a little extra wine or chicken stock.
3. Just before serving, stir in the chickpeas and heat through. Taste, season as needed, then serve in deep bowls with lots of crusty bread. Fookin' delish, man.