I had a tin of chickpeas in the cupboard so had my eye on a kind of Spanish stew - and I remembered the Stewed kiosk often having a chickpea and chorizo stew of some sort on their menu so I gave this a shot. As well as being colourful it was full of flavour - from the smoky chorizo to the creamy chickpeas, all freshened up with some chopped parsley. I topped mine with pieces of goat's cheese, but you don't have to - it just adds a creamy sourness in the same way that sour cream does for a chilli con carne for example - and you couldn't go wrong with a good, orange-yolked poached egg on top, either.
Chorizo, Chickpea and Sweet Potato Stew
- 3 Riverford Organic chorizo sausages
- 1 tablespoon olive oil
- 4 chunky cloves of garlic
- 1 red onion, chopped
- 1 400g can chickpeas
- 1 400g tin chopped tomatoes
- 1 large sweet potato, peeled and diced into 1 cm chunks
- small handful flat leaf parsley, chopped
- Drizzle the olive oil into a large frying pan and put on a medium heat. De-skin the chorizo and cut each into 4 pieces. Fry for a few minutes - until the oil has turned amber and the sausages are browned.
- Throw in the chopped garlic and onion, reduce the heat and cook for 2-3 minutes, until soft. Tip in the tomatoes, chickpeas and sweet potato. Refill the empty tomato can with water and add to the pan. Give it a good stir.
- Cook gently, uncovered for about 40 minutes, until the sweet potato is soft. You might need to add a little more water if it turns dry and slightly jammy.
- Just before serving, scatter over the chopped parsley and serve with couscous or boiled long grain rice.
What are your favourite chorizo dishes?