Chickpeas and Chorizo
Two of my favourite things, brilliant together and made into more of a meal with a bit of couscous. Chickpea, chorizo and couscous stew.
I say stew but that conjures up wintery images of gravy and potoates and it’s definitely not that. It’s a one-pot dish filled with spice and interesting bits. It’s also a really good way to convince couscous haters that the much maligned carb can be tasty. Of course it’s bland – so are rice and pasta if you eat them naked (that’s them unadorned, not you sitting there in the buff, obviously).
Anyway, I clipped this recipe from a magazine years ago and it’s been a favourite ever since. What’s not to like?
200g chorizo, chopped into little nuggets of porky goodness (I’ve used both cooking and cured chorizo and not noticed a huge difference)
400g can of chickpeas, drained
40g instant couscous
1 small onion, chopped (since I moved in with the onion-hating boyf, I’ve started buying shallots instead – excellent one-portion onions)
3 cloves of garlic, smashed and chopped (less if you’re not as much of a garlic fiend as I am)
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp allspice
Chilli powder – a good pinch for a bit of heat
500ml hot water
1 400g can chopped tomatoes (Sainsburys do a really nice cherry tomato in tins, which works nicely)
In a large pan, fry the chorizo in a little oil until it’s a little coloured and has released its oil. Remove from pan (but leave most of the oil in there). Add the onion and garlic to the pan and fry until soft. Add all the spices and cook until fragrant. Pour in the chickpeas, tomatoes and water and simmer for about 15 minutes. Put the chorizo back in the pan and also add the couscous. Simmer for another 10 mins until the couscous has fluffed up and taken on all those gorgeous flavours.
I like this best eaten warm, rather than piping hot. I also love it cold the next day – guess what was for lunch today?! No picture, as it’s not a pretty dish!
Have resurrected my long-neglected blog especially for @blakeroyer who was kind enough to say that this sounded good and he’d like the recipe!