Pairing up: braised chorizo y garbanzos

Good things come in pairs: braised chorizo and 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.

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3 comments
    • Thank you – the lemon adds a nice summery tang. Let me know if you try it out. X

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