August 27, 2014
This spicy stew makes for a great dinner after a hard day of work or a long hike. Takes less then half an hour to prepare and cook and will satisfy even the hungriest guy.
CHICKPEA CHORIZO STEW
_ dice the sausage and finely chop onion the onion, chili and garlic
_ peel and dice the potato [go for smaller cubes – otherwise they won’t be done in time]
_ heat oil in a deep frying pan and cook chorizo [until it starts to crisp]
_ remove chorizo [leaving the oil in the pan]
_ saute onion, garlic and chili
_ add potatoes, chickpeas, oregano, tomatoes and chicken stock
_ bring to a boil
_ reduce heat and simmer for 15 minutes [until sauce has reduced and potatoes are cooked through]
_ add chorizo in the last minute [otherwise it will not stay crisp]
_ season with salt and pepper [if needed – the chorizo will already be pretty intense]
_ garnish with spinach and parsley
_ serve with crusty bread
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