🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
4
Medium
By Kirsty Scobie and Fenella Renwick
Published 2020
This is a wonderful heart-warming stew; it just feels wholesome and homely. The sour cream on top is, we think, really important and creates a lovely smooth finish. In the Shack, we always serve it with lemon and herb couscous and it goes down a storm.
Put your saucepan on a medium heat and add the oil and chorizo. Cook until the chorizo releases its oil, then add in the onions, garlic and red pepper. Cook these down for about five minutes until soft and sweet. Add the drained chickpeas, tomato purée, the crumbled stock cube, cumin, smoked paprika, cayenne and honey and fry off for another five minutes. Stir in the tinned tomatoes and simmer
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
I agree, a delicious recipe, beautifully spicy. I liked the addition of the sour cream to cut some of that spice. But I wasn't sure it needed the fish! It got rather lost in all those flavours.
Delicious! This is now one of my go-to recipes, although I don't agree that it needs sour cream -- it's quite tasty enough without. Adding honey helps counteract the acidity of tinned tomatoes -- a clever trick.