Name: Chorizo and Chickpea Stew
Total time: 90 min
Yield: 4
Ingredients: 100ml Vegetable Oil; 2 Tbsp Plain Flour; 1 Large Onion; 1 Carrot; 2 Sticks of Celery; 2 Jalapeños; 1 Green Pepper; 250g Chorizo; 1 Tsp Smoked Paprika; 500ml Chicken Stock; 250ml Pale Ale; 200g Cavolo Nero; 4 Spring Onions; 400g Tinned Chickpeas; Salt; Pepper; Olive Oil

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Inspired by gumbo this hearty stew of full of spicy chorizo and soft chickpeas. Perfect with seasonal cavolo nero.

Chorizo and Chickpea Stew

Pour your vegetable oil into a large saucepan set over a medium heat. Add your flour, then whisk constantly for 20 mins until the colour darkens to a dark chocolate brown. This is your roux.

Meanwhile, prep your veg. Dice the onions, carrot, celery, jalapeño and green pepper. Slice the chorizo. 

Once the roux is darkened, add in the vegetables and the smoked paprika. Cook for 4 mins. Add in the chorizo and cook for another 5 mins until the oil is stained red. 

Slowly pour in the chicken stock and beer and then bring to a boil. 

Add in the chickpeas, bring to a gentle simmer and cook for 1 hour.

Roughly chop the cavolo nero and finely slice the spring onions. 

Add in the cavolo nero and give it a mix. Cook for 2 mins until it has wilted down.

Season generously with salt and pepper. Sprinkle with spring onions and serve with rice.  

This won't work... surely it doesn't take 20 min to cook/darken flour?
How do I whisk constantly while prepping the vegs? 
And why do I have to cooked already Drained Cooked Chickpeas for an hour?

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Simple

£5-£8

Chorizo &amp;
Chickpea
Stew

9 K8 A2531 2

Lunch

Dinner

Pour your vegetable oil into a large saucepan set over a medium heat. Add your flour, then whisk constantly for 20 mins until the colour darkens to a dark chocolate brown. This is your roux.

Meanwhile, prep your veg. Dice the onions, carrot, celery, jalapeño and green pepper. Slice the chorizo.

Once the roux is darkened, add in the vegetables and the smoked paprika. Cook for 4 mins. Add in the chorizo and cook for another 5 mins until the oil is stained red.

Slowly pour in the chicken stock and beer and then bring to a boil.

Add in the chickpeas, bring to a gentle simmer and cook for 1 hour.

Roughly chop the cavolo nero and finely slice the spring onions.

Add in the cavolo nero and give it a mix. Cook for 2 mins until it has wilted down.

Season generously with salt and pepper. Sprinkle with spring onions and serve with rice.

Healthy

Vegetable Oil

Millilitre

Plain Flour

Tablespoon

Onion

Carrot

Celery

Gram

Jalapeno

Green Bell Pepper

Chorizo

Smoked Paprika

Teaspoon

Chicken Stock

Pale Ale

Cavolo Nero

Spring Onion

Drained Cooked Chickpeas

Chickpea

Salt

Black Pepper

Olive Oil

Stews

Chickpeas

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Chorizo and chickpea stew recipe, gumbo inspired recipe, easy chorizo chickpea stew recipes

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