Warm the olive oil in a deep, heavy-based pan. I use a cast iron casserole. Peel the onions, roughly chop them and add them to the oil, stirring to coat them, then letting them cook at a moderate heat. Peel the garlic, slice it thinly and stir it into the onions. Leave to cook, partially covered by a lid, until the onions are soft and pale gold.
Cut each sausage into about four fat chunks. Mix these in with the softened onions then add a teaspoon or so of crushed, dried chillies. Pour in a glass of dry sherry, vermouth or white wine and bring it to an enthusiastic bubble. Chop the tomatoes roughly, add them and bring them to the boil, then add the chickpeas, drained of their canning liquor and rinsed, then pour in a can of water, then season with salt and black pepper. Bring to the boil then turn down to a simmer and leave to cook, slowly, half covered with a lid for 45 minutes.
I would give it a stir from time to time, and check the liquor levels. What you want to end up with is a rich, brick-red sauce with a spiciness from the chillies and chorizo.
Just before serving. Chop the parsley, but only roughly, then stir into the stew. Serve in shallow bowls, making certain everyone gets a fair bit of sausage.
How important is the sherry, the vermouth or the white wine as these are not things I keep in my store cupboard? I do however have Masala wine but suspect that would be too sweet. Has anyone tried it without the booze?
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How important is the sherry, the vermouth or the white wine as these are not things I keep in my store cupboard? I do however have Masala wine but suspect that would be too sweet. Has anyone tried it without the booze?
by DIONNE on Wed Jan 25 2012 reply to this comment
That looks divine! Can't wait to try it.
by yummygirl on Fri Jan 23 2009 reply to this comment
That looks luscious. I'm in the sun and we're barbequeing and eating salads, but that's going to be a meal I prepare before too long. Thanks.
by Kitchen Angel on Thu Jan 3 2008 reply to this comment