Today was wet, very, very wet, and colder than it has been for a long time. We had a great day out and came home hungry and tired, we needed comfort food time but quick comfort food.
This stew was ready by the time the potatoes to accompany it had boiled and it was very, very tasty. I have a bit of a chorizo crush, it’s bursting with flavour and lifts anything from a toastie to home fries. You’ll find it in the fridge in most supermarkets these days, and it’s way underrated as a fridge staple, it keeps, is very cheap and a little goes a very long way.
I am calling this stew but if you leave out the chickpeas you have a gorgeous rich pasta sauce, if you make it thinner it’s chorizo soup, you could serve it over couscous (which is what we normally do on work nights), you can use different spices. I could possibly eat this every day. Best of all, it’s made from things I can generally find in my cupboard and fridge and that last a while. It also freezes very well (follow my Batchcooking Commandments if you’re doing this)
We had three clean plates tonight when we ate it with creamy mash. The newly-two year old mushed his around a bit, and ate the potatoes, toddlers are tough to please.
A big bowl of warmth
Chorizo and Chickpea Stew
1 tin tomatoes
1 tin chickpeas
2 handfuls spinach (Optional-I used baby spinach that was leftover from a salad bag)
1 tsp sugar
1 onion
100g chorizo
1 glug olive oil
1 chicken stock cube (I used Knorr Stockpot)
Half a teaspoon of cumin
Half a teaspoon of coriander
Half a teaspoon of mild chili powder
Slice the chorizo into discs about as thick as a 2 euro coin, and slice the onions finely. Heat a glug of olive oil in a saucepan over a low heat and add the chorizo and onion, then fry them together over a low heat until the onions are soft. Then, add the spices, tin of tomatoes, chicken stock cube (crumbled), teaspoon of sugar (to negative the acidity of the tomatoes). Allow to simmer over a low heat for about ten minutes, then drain and rinse the tin of chickpeas and add it. Stir through and then add the handfuls of spinach, stirring them well to distribute into the mixture. When the spinach is wilted, it’s ready.
