CHORIZO AND CHICKPEAS COOKED IN CIDER
PREP TIME 10-15 minutes
COOK TIME 20-25 minutes
SERVES 4
INGREDIENTS
100ml extra-virgin olive oil, plus extra for drizzling
1 large onion, thinly sliced
1 tbsp smoked paprika
2 x 330ml bottles of sweet apple cider
600ml chicken stock
400g can chickpeas, drained
50g unsalted butter, cold, chopped
3 chorizo sausages (125g each), 2 halved lengthways and roughly chopped
Crusty bread, to serve
METHOD
Step 1
Mince one of the chorizo sausages in a food processor, then place it into a cold pan. Turn the heat to high and cook for about 3-5 minutes. Add the remaining chopped chorizo and stir, browning the meat along with a bit of butter.
Step 2
Once the chorizo is browned, add the onions, paprika, and chickpeas. Cook until the onions begin to soften, then pour in the chicken stock and cider. Let the mixture reduce by half.
Step 3
To serve, ladle the stew into bowls and drizzle with a little olive oil. Enjoy with crusty bread on the side!