Chickpeas make a warming, simple supper

chpea_560.jpg

This
is a great store-cupboard standby and ticks all the right boxes with
me – easy, quick and delicious. And it has the added bonus of being
scalable – if friends pop round for dinner you can just throw in
more tomatoes and chickpeas. It works well as a way to use up
leftovers, too. Sausage can be cut into thick chunks and thrown in,
as can vegetables – kale or spinach would be great – potatoes or
whatever else you have to hand.

Using
up what you’ve got at home needn’t mean compromising on flavour.
There are few finer treats than cold mash turned into crispy,
buttery, fried potato cakes, juicy slivers of chicken from your roast
tossed with salad leaves, or a bowl of yesterday’s curry, all the
better for being left overnight.

Being
frugal with food is the new cool. Bubble and squeak is popping up all
over in cookery books and Nigel Slater’s are full of recipes for
using up left-over morsels of lamb, beef or pork. Word has it that
Gordon Ramsay challenges future employees to make him a dish using
odds and ends – the mark of a great cook.

Chickpea
and tomato stew with peppers and chorizo (Serves 4)

2
cooking chorizo (approx 6-8 inches of sausage)

2
tins of chopped tomatoes

2
tins chickpeas

2
red
peppers

2
onions

2
cloves garlic

a
sprig of thyme

olive
oil

1
dried chilli (optional)

1
tsp smoked paprika

1
tsp ground cumin

Method

Slice
onion and pepper into thin strips. Splosh a bit of oil in pan and fry
onion and pepper with thyme for a few minutes until soft.

Crumble
chilli, finely chop garlic and add to the pan along with cumin and
paprika. Stir around for a few minutes, taking care not to burn
garlic.

Throw
in tomatoes and stir. Drain chickpeas and add to pan. Turn down to a
gentle simmer and leave to bubble for a while.

Dice
chorizo into cubes or slice into rounds and fry in a pan over a high
heat for five minutes or so until crisp. Drain on kitchen paper and
add to stew. Season generously with pepper and a pinch of salt. Let
stew bubble for a few minutes more and serve in bowls with crusty
bread. Alternatively toss the sauce through some pasta and scatter
over a little parmesan.

One comment

  1. Nice to see you going down Frugal Road too Wil – lovely recipe, a very similar one that we make using bangers.
    Cheers
    Dave

Leave a comment

Featuring WPMU Bloglist Widget by YD WordPress Developer