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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