Spanish Chorizo Stew



This is a great and easy dish that uses the powerful flavours of chorizo to infuse these ordinary storecupboard ingredients and create an amazingly simple stew in ust minutes. Frying the chorizo and releasing those paprika-infused oils at the start gives the dish a sturdy flavour base and means you can bypass the slow cooking that stews normally require.


Ingredients for 1 portion

A handful of cooking chorizo, sliced

½ white onion, sliced

200gr chickpeas (from a 400gr tin), drained

200gr chopped tomatoes (from a 400gr tin)

1 tsp paprika

Handful of spinach

Olive oil

Salt & pepper


Method:

  1. Heat a glug of olive oil in a frying pan over medium heat, then add the chorizo and fry for a few minutes until it starts to brown.

  2. Add sliced onion and cook for a further minute until it starts to go translucent.

  3. Add the chickpeas and fry a couple of minutes, coating everything in the paprika infused oils

  4. Add the chopped tomatoes and paprika, season with salt and pepper

  5. Simmer for 5 minutes until the sauced has thickened.


Recipe from "One poun recipes" by Miguel Barclay's

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