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Chorizo and Chickpea Warmer
This is a quick winter warmer adapted from a recipe given to us by a Spanish
Heat the olive oil in a large heavy bottomed saucepan. Add the chopped onion and
stir until softened. Throw in the sliced chorizo and breathe in the wonderful
smell of the spicy sausage as it exudes its flavour ! The contents of the pan
will change colour to a brown/red as the paprika leaches out of the chorizo.
You can add a little more paprika if you want a spicier version.
- 3 large onions, chopped
- 4 tablespoons of olive oil
- 2 cooking chorizos, deskinned and sliced
- 1 can of chopped tomatos
- 1 can of chickpeas, drained and rinsed
- 3/4 pint of vegetable stock (1 cube)
Cook the chorizo for about 15 minutes and then add the chopped tomatos,
chickpeas and stock. Bring the mixture up to simmering point and leave it to
bubble for 15 to 20 minutes for the sauce to reduce.
We like to eat it in a bowl with hunks of rustic bread on the side and a glass
of Rioja to hand.
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Last updated by : Andy Jackson on 08/12/13
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