Sunday, July 03, 2011

Chorizo and chick pea stew

New potatoes for 2
Olive oil
4 chorizos (the kind you cook, not the salami-type), skinned and cut into pieces
1 clove garlic, chopped
1tsp cumin seeds
2 medium red onions, sliced
2 red peppers, deseeded and cut into fork-sized pieces
1 tin chick peas, drained and rinsed
1tsp harissa, or cayenne pepper to taste

Scrape the potatoes. Cut them into even-sized chunks, put them into a pan of cold, salted water, bring to the boil, and simmer gently until tender.

While the potatoes are cooking, put a splash of oil into a heavy pan, and fry the chorizos over a gentle heat, until they release their own, paprika-hued oil. Throw in the garlic and cumin, and fry for a minute; throw in the onion, and cook for about five minutes, until slightly softened. (Add more oil if the slices threaten to catch. But you may not need it.) Tip in the peppers and chick peas, stir in the harissa or cayenne, cover, and cook gently.

When you have drained the potatoes, stir them into the stew. Continue to cook until the onions and peppers are soft.

This dish might also include tinned or whole, chopped tomatoes (to skin them, drop them into boiling water for 20 seconds, cool them under cold water, and peel off the skins), added with the peppers and chick peas. You may want to cook the stew uncovered, to thicken the tomato sauce.

You might also poach a couple of eggs with the stew - a common recipe in Middle Eastern cooking. I crack the eggs into a cup before tipping them, very gently, on to the surface of the simmering ingredients. They will cook in an uncovered pan, but I usually cover it, and give them about five minutes.

P.s. I've decided to switch to the verdana typeface. It is spacier than arial, and more readable, in my view.


elwyn said...

The Verdana typeface is pleasing and easy to read, I do like it.

Now style has been covered let me comment on the substance of the post. The spicy chorizo would marry awfully well with the floury/nutty texture of the chickpeas and the colours are most attractive.

Chorizo seems to be most popular at the moment and I have had it with mild white fish and they worked well together.

Nicholas Clee said...

Yes, the fish and chorizo combination works well. There seems to have been a sales drive for chorizo round here: both local butchers are stocking it.