Pairing up: braised chorizo y garbanzos
Good things come in pairs: braised chorizo and garbanzos
As part of my bid to reduce food waste in the LoveRichCashPoor kitchen, and therefore spend less, I often cook dishes that double up on key ingredients in pairs. Here’s the first dish from week five‘s double dip.
Serves: 8 as tapas, 4 as main course
1 chorizo, sliced
1 tin chopped tomatoes
Two generous glasses red wine (rioja, natch)
Zest and juice of 1 lemon
1 spring thyme
1 onion roughly chopped
3 cloves garlic finely sliced
1 tin chickpeas, drained
2 tbsp tomato puree
500ml chicken stock
Olive oil for frying
In a large casserole, fry the chorizo, onion and garlic until the onions are soft and the chorizo browned. Add the tomatoes, chickpeas, puree, lemon zest and juice, thyme, red wine and stock. Bring to the boil, then turn the heat down low and simmer for an hour until the liquid has reduced by two-thirds. Serve with crusty bread and green salad as a main meal, or in small dishes as tapas.
That’s a tasty recipe.
Thank you – the lemon adds a nice summery tang. Let me know if you try it out. X
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