Chickpea and chorizo stew

This is made possible by BBC Foods!

Ingredients

• 1 tbsp sunflower or mild olive oil
• 1 medium onion, finely sliced
• 2 garlic cloves, finely sliced
• 75g/2½oz soft cooking chorizo
• 1 tsp hot smoked paprika
• 1 x 400g tin chopped tomatoes
• 200ml/7fl oz just-boiled water
• 2 tbsp tomato purée
• 1 x 400g tin chickpeas
• 75g/2½oz curly kale, rinsed, shredded, tough stalks removed
• salt and freshly ground black pepper
• crusty bread, to serve

Method

1. Heat the oil in a large saucepan over a medium heat.

2. Add the onion and garlic and fry gently for 3 minutes.

3. While the onion is cooking, cut the chorizo into roughly 1.5cm slices.

4. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture.

   1. Fry for a further 2 minutes.

5. Add the tinned tomatoes, water and tomato purée to the pan and stir well.

   1. Bring the mixture to the boil.

6. Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer.

7. Continue to simmer for 8 minutes.

   1. Longer if needed!

8. Add the kale to the stew and continue to simmer for a further 2 minutes.

9. Season, to taste, with salt and freshly ground black pepper.

10. To serve, ladle the stew into serving bowls and serve with crusty bread.

Banner and Image Credit: BBC