|Please admire my array of Spanish chillies|
- 30°C most days
- Brilliant sunshine
- Gorgeous sea views FROM MY BED
However. All good things come to an end, and I'm back. Not only am I back, but I've been varying degrees of damp ever since stepping off the plane into torrential rain. I need a reminder of better, more Spanish times! I need to be warm! I need chorizo and chickpea stew, with a hefty chilli kick. And so do you. Trust me.
You will need:
- A little olive oil
- 3 rings of chorizo, skin removed and each ring cut into 2-inch pieces
- 1 medium onion, roughly chopped
- 3-4 cloves of garlic, finely chopped
- 1-2 fresh chillies, finely chopped
- A generous glug of red wine
- 3 x 400g tins of chickpeas, drained and rinsed
- 2 x 400g tins of cherry tomatoes
- Juice of one lemon
- 1 tsp smoked paprika
- 1 bay leaf
- Pepper to taste
- A sprinkling of pine nuts (optional)
- In a large pot, heat the olive oil and fry the chorizo for a few minutes until it starts to brown. Add the onion, garlic, and chilli and sizzle until soft.
- Pour in your wine and let it cook off for a couple of minutes. Then add the chickpeas, tomatoes, lemon juice, and paprika. Fill one of your empty tins with water and add to the mix (not the tin, just the water. Don't be silly). Stir well.
- After adding the bay leaf and a grind of pepper, bring to the boil. Turn down the heat, cover, and leave to simmer for about 20 minutes. If your stew looks a bit watery after this, remove the lid, whack up the heat, and boil for 5-10 minutes, stirring regularly, until everything thickens up.
- Serve immediately, with a few pine nuts on top, and some crusty bread on the side. Imagine that this is the view from your dining table:
ACKNOWLEDGEMENT: Thank you to Mama B for thrusting a chorizo sausage into my hands in the driveway of our house at the weekend, and saying knowingly, "I bet I know what your recipe will be next week now!". *family fistbump*