Chorizo and Chickpea Stew

Name: Chorizo and Chickpea Stew
Cuisine: Northern Europe
Ingredients: 2 tbsp olive oil; 1 large onion, chopped; 1 carrot, chopped; a few sprigs of fresh thyme; 3 small cooking chorizos (about 150 g); 250 g small waxy potatoes, halved; salt and freshly ground black pepper; 1-2 tbsp sherry vinegar; salt and freshly ground black pepper; 3 tbsp white wine; 2 x 400 g tins tomatoes; 400 g tin chickpeas; 1-2 tbsp sugar; 5 garlic cloves, finely chopped; 2 bay leaves; 1 tbsp smoked paprika; 1 tsp turmeric

Preparation info

Serves
6

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

Seek out the uncured, raw or cooking chorizo for this, which is available in most good supermarkets.

Ingredients

3 small cooking chorizos (about 150 g)
250 g small waxy potatoes, halved

Europe
United Kingdom
London
Dinner
Main course

Method

Preheat the oven to 240°C (220°C fan).

Put the chorizos on a baking tray and roast in the hot oven. Drizzle the potatoes with a tablespoon of the olive oil on another tray, and put them in to roast also. Be careful to turn the chorizo every few minutes and remove