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Ingredients

  • 1 tablespoon vegetable oil
  • Half a chorizo sausage (about 100 grams sliced into approximately 5 millimeter thick coins)
  • 1 large onion or a couple of smaller ones
  • 2 cloves of garlic or use garlic salt if you must
  • Some carrots
  • A can of chopped tomatoes
  • A tablespoon of tomato puree (optional)
  • One can of chickpeas (drained and rinsed)
  • 400 ish mls of chicken stock or veg stock made with a cube
  • A large potato (optional)
  • Spices or herbs to your own taste
  • Whatever else you like yourself peppers, peas, courgette, aubergine, spinach, some pasta, anything.
  • Salt and pepper

Instructions

  1. Fry the chorizo coins in some hot oil until they have crisped slightly and released all their paprika goodness. Turn the heat down a touch and add the chopped onion to soften it. Add the garlic and fry for a further minute. I have tried various herbs and spices with this dish including fresh rosemary, parsley, cumin and turmeric but, to be honest, the chorizo is so overwhelming there seems to be little point in trying to nuance it with other flavours. I add the chopped carrots at this stage to make sure they get coated in the spicy oil.

  2. Next in are the liquidy things, the can of chopped tomatoes, the stock and the puree.

  3. Season to taste with salt and pepper, give it a good stir and add the cubed potato or whatever veg you are using according to how long they will take to cook. Don’t forget the drained chickpeas, throw them in and simmer for 15 or 20 minutes or until it has reduced to a consistency you are happy with.

  4. And you’re done.
  5. Serve with crusty bread or rice or whatever extra carbs you like.
  6. Stay safe people. More from me soon.