Chickpeas & Chorizo

Chickpeas with Chorizo

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Serves 4
2 tablespoons of olive oil
2 large onions, diced
4 cloves garlic, minced
4 chorizo sausages

crushed dried chillies
a glass of white wine
6 tomatoes, diced
2 cans chick peas  (or soak a bag overnight, then cook), drained
small bunch of spinach

Warm the olive oil in a heavy pan. Add onions to the oil, stirring to coat them, then letting them cook at a moderate heat. Add the garlic into the onions. Leave to cook, partially covered by a lid, until the onions are soft and pale gold.

Cut each sausage into slices. Mix these in with the softened onions then add a teaspoon or so of crushed, dried chillies. Pour in a glass of  white wine and bring it to a boil. Chop the tomatoes roughly, add them and bring them to the boil, then add the chickpeas, drained and rinsed, then pour in a can of water, then season with salt and black pepper. Bring to the boil then turn down to a simmer and leave to cook, slowly, half covered with a lid for 45 minutes.

Give it a stir from time to time, and check the liquid levels. What you want to end up with is a rich, brick-red sauce with a spiciness from the chillies and chorizo.

Just before serving. Chop the spinach then stir into the stew till cooked. Serve in shallow bowls.

Recipe inspired by Nigel Slater.