Smoky Spanish Chorizo with Vegetables and Chickpeas
Ingredients
1 Chorizo (dried Spanish vs fresh Mexican)
1 Onion (I prefer white when I can find it but yellow will do)
1 Bell Pepper (I use yellow to stand out from the sauce)
2-3 Garlic cloves, crushed and rough chopped
2-3 tsp Smoked Paprika - to taste
1 can chopped tomatoes (no herbs or seasoning, just plain)
1 can RoTel (chopped tomatoes with chilis)
1 small can/jar chickpeas/garbanzo beans the last 5 minutes just to warm
1 chicken or vegetable stock cube.
Salt to taste
Method
Chop everything up into similar size pieces before starting to cook.
Preheat your *dry* pan to medium heat and throw in the chorizo. It will sweat off oil and spices into the pan so you don't have to oil it. Color one side of the chorizo then stir to start the other side coloring.
At that point, add the onions and peppers and stir well to coat in the chorizo oil and to cook evenly.
When the onions start to turn translucent and cook down a little, add the garlic, tomato sauce and RoTel and stir well.
Add the paprika and crumbled stock cube stir well.
Simmer on low for about 15 minutes (get your dishes out, prepare your side dish, set the table). You can leave the pan uncovered or cover it. Your choice.
Add the chickpeas/garbanzo beans (drained, but no need to rinse), stir well. Cook another 5 minutes until they're hot through.
Serve.
Partners well with basmati rice, mashed potatoes, or country fries.
Salt (and pepper if you wish) to taste.
EAT :-)
All in all, a fabulously rich tasting meal in less than 30 minutes.
Double the recipe for leftovers for the freezer.
