Chorizo and Chickpea Stew
by Nigella. Featured in KITCHENIntroduction
This is a real feast of a store-cupboard standby. I do know that chorizo isn’t a kitchen-cupboard item, but it tends to have a long fridge-life, so I always have some to hand just in case. It’s full of flavour and absurdly fast to rustle up. One to keep in your back pocket!
For US cup measures, use the toggle at the top of the ingredients list.
This is a real feast of a store-cupboard standby. I do know that chorizo isn’t a kitchen-cupboard item, but it tends to have a long fridge-life, so I always have some to hand just in case. It’s full of flavour and absurdly fast to rustle up. One to keep in your back pocket!
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4
- 2 tablespoons regular olive oil
- 50 grams spaghettini or vermicelli (torn into 3cm lengths)
- 500 grams bulgur wheat
- 1 teaspoon cinnamon
- 2 teaspoons Maldon sea salt flakes or 1 teaspoon pouring salt
- 2 bay leaves
- 350 grams chorizo (cut into coins and then halved)
- 4 tablespoons amontillado sherry
- 100 grams soft dried apricots (snipped into pieces with scissors) - optional
- 2 x 400 grams cans chickpeas or mixed beans (rinsed and drained in a sieve)
- 2 x 400 grams cans cherry tomatoes (plus 1 1/2 cans water)
- Maldon sea salt flakes (to taste)
- pepper (to taste)
- fresh coriander to serve - optional
- 2 tablespoons regular olive oil
- 2 ounces spaghettini or vermicelli (torn into 3cm lengths)
- 3 cups bulgur wheat
- 1 teaspoon cinnamon
- 2 teaspoons kosher salt or 1 teaspoon pouring salt
- 2 bay leaves
- 12 ounces chorizo (cut into coins and then halved)
- ¼ cup amontillado sherry
- 1 cup soft dried apricots (snipped into pieces with scissors) - optional
- 2 x 15 ounces cans garbanzo beans or mixed beans (rinsed and drained in a sieve)
- 2 x 14 ounces cans cherry tomatoes (plus 1 1/2 cans water)
- kosher salt (to taste)
- pepper (to taste)
- cilantro to serve - optional
Method
- Warm the olive oil in a thick-bottomed pan on a medium heat.
- Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws.
- Then add the bulgur wheat and stir for another minute or two.
- Stir in the cinnamon and the salt, and then pour 1 litre/4 cups of water into the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
- Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the chickpeas (or beans) and canned tomatoes, and half fill each empty tomato can with water and swill it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper to taste.
- Serve with the bulgur wheat and, if there’s any to hand, some chopped coriander.
- Warm the olive oil in a thick-bottomed pan on a medium heat.
- Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws.
- Then add the bulgur wheat and stir for another minute or two.
- Stir in the cinnamon and the salt, and then pour 1 litre/4 cups of water into the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
- Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the garbanzo beans (or beans) and canned tomatoes, and half fill each empty tomato can with water and swill it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper to taste.
- Serve with the bulgur wheat and, if there’s any to hand, some chopped coriander.
Additional Information
MAKE AHEAD:
The stew can be made up to 2 days ahead. Transfer to non-metallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, stirring occasionally, until piping hot.
FREEZE:
The cooled stew can be frozen in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.
MAKE AHEAD:
The stew can be made up to 2 days ahead. Transfer to non-metallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, stirring occasionally, until piping hot.
FREEZE:
The cooled stew can be frozen in airtight container for up to 3 months. Defrost overnight in fridge and reheat as above.
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What 2 Others have said
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Posted by Iwan_pravda on 11th June 2017
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Posted by Rislbisl on 13th October 2014
Show more commentsGo crazy on Chinese! Use Shaoxing wine, much cheaper and rich in flavour. Luckily more and more shops (Turkish) have bulgar (vermicelli incorporated) on the shelf for as less as €1.50 a kilo.
This tastes so awesome!!