Its as cold as a witches tit here in London at the moment. The kind of cold that gets into your bones, and wont shift until it’s made to. Which is where this chorizo and chickpea stew comes in. A bit of a riff on the Spicy Spanish Stew I do, this is hotter, spicier, smokier and has all the ingredients to give you that Ready Brek glow, but without having to shovel some unpleasant gruel down your neck.
I use Brindisa’s picante chorizo, as I like it the best, but you can use whichever cooking chorizo floats your boat. Don’t use the salami like cured stuff, as it doesn’t really work for this recipe. Lets crack on.
Ingredients (serves 3-4)
6 cooking chorizo
1 onion, finely chopped
3 cloves garlic, finely chopped
1 medium hot red chilli, de-seeded and finely chopped
1 tsp smoked paprika
1 tsp maras biberi
1 tin of chopped tomatoes (400g)