You'll crisp up diced chorizo then use the tasty oil it releases to add depth of flavour to this Spanish-inspired chickpea and cherry tomato stew. Serve it with crispy sourdough crostini and a sprinkling of chopped fresh parsley for a taste of fabulous Spanish flair!
Prep Time
35 min
Cuisine
Spanish
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (sulphites, celery, soya, gluten)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Heat a wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the diced chorizo and cook for 4-6 min or until lightly browned
2
Meanwhile, peel and finely slice the red onion[s]
Once browned, transfer the chorizo to a plate (reserve the pan and oil)
Return the pan to a medium-low heat then add the sliced red onion with a generous pinch of salt and cook for 8-10 min or until softened
3
Meanwhile, peel and finely slice (don't chop!) the garlic
Drain and rinse the chickpeas
Dissolve the chicken stock cube[s] in 500ml [950ml] boiled water
4
Once the onions are softened add the sliced garlic, ground cumin and tomato paste and cook for 2-3 min or until fragrant
5
Once fragrant, add the chicken stock, cherry tomatoes and chickpeas and cook, covered, for 15 min or until thickened slightly – this is your cherry tomato stew
6
Meanwhile, slice the ciabatta rolls into thin slices
Add the slices to a tray and drizzle them with olive oil and a pinch of salt
Put the tray in the oven and cook for 5-8 min or until crisp and golden – these are your crostini
7
Meanwhile, chop the parsley roughly, including the stalks
8
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