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Chickpeas and Chorizo

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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?

Ingredients
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)

Method
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!

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Written by juniperous

July 13, 2010 at 8:46 pm

Beef in wine (as there’s no water!)

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As it’s a miserable, wet and cold day, I decided beef in some thick, brown gravy was called for. Discovering that my water was missing in action (nothing says Christmas like burst pipes) meant that it was a good thing that this recipe called for the meat to be cooked only in wine and no water. I used most of a bottle that I opened last night and found a bit too chewy for my drinking taste.
I based it pretty much on this recipe:
http://http://www.bbcgoodfood.com/recipes/5032/beef-bourguignon

As I didn’t have goose fat, I cooked the bacon first and used its fat to brown the beef and veg. I also served it with mashed potatoes rather than celeriac (made from the flesh of baked potatoes that I stuck in the oven while the stew was, erm, stewing) and some garlicky spinach.

Although tasty, it definitely needed more reducing at the end – sauce was a bit watery for my taste. I’d also consider going half and half with wine and beef stock next time as it just felt it was missing a bit of oomph. But altogether, a satisfyingly rib-sticking winter dinner (albeit not the most attractive!)

It would have been perfect for the Lovely Boyfriend who is suffering from a streaming cold, but sadly, he’s currently about 100 miles away, so he’ll be fending for himself. Mind you, as I’ve also been busy caterwauling along with musicals all afternoon, he’s probably quite glad about that.

Written by juniperous

December 30, 2009 at 8:19 pm

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Welcome to the world, little blog!

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Done. I’ve been meaning to do this for quite some time, given the ridiculous amount of time I spend reading about my favourite thing – food – and thinking “I could do that”! So here it is.
I’ll be focussing on food, but let’s not limit ourselves – if there’s something else to share, I will.

Written by juniperous

September 9, 2009 at 7:42 pm

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