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chickpeas and chorizo with sherry

A delicious chickpeas & chorizo stew that is perfect to serve as a tapa snack.

Prep Time
10 mins
Cook Time
10 mins
Servings: 2 -4
Course: Dinner
Cuisine: Spanish

Ingredients

  • 130 grams chorizo sliced
  • 1 Tbsp olive oil
  • 1/2 red onion finely diced
  • 1/2 red pepper finely diced
  • 1 clove garlic crushed
  • 1/4 cup Monis Medium Cream
  • 1 tin chopped tomatoes
  • 2 400 gram tins of chickpeas rinsed and drained
  • 2 tsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Salt and pepper to season
  • creme fraiche to garnish optional
  • fresh coriander leaves to garnish optional
  • toasted baguette to serve

Instructions

    Cup of Yum
  1. Heat a large frying pan and fry the chorizo until the oils start releasing and the meat brows. Remove the sausage and set aside.
  2. Add the olive oil to the pan of orange oil and gently fry the onion for about 3 minutes until softened. add the red pepper and continue to fry for a further 2 or so minutes until they too are softened. Return the chorizo to the pan with the garlic and briefly fry.
  3. Add the Monis Medium Cream and allow the liquid to (mostly) cook off.
  4. Add the tomatoes, sugar, chickpeas, smoked paprika and cumin, and adjust the seasoning with salt and pepper. Allow this to bubble on gentle heat for about 20 minutes.
  5. Empty into a serving dish and garnish with creme fraiche and fresh coriander leaves

Notes

  • Store any leftovers in the fridge.
  • Reheat in the microwave or on the stove top in a small pot.