Chickpeas, cannellini and chorizo soup-stew with chilli, mint and sherry

Chickpea and chorizo soup-stew

Fragrant and clear broth flavoured with sherry and mint and smoky chorizo bathes the chickpeas and cannellini beans. There’s a gentle kick from the chilli, and a freshness from the mint, caramel notes of the sherry. Glorious with buttered sourdough toast, and perhaps a side of kale, this is a perfect winter dish, fragrant and warming. I’ve been making it regularly for over a year now, and now it’s time to share it here.

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A new twist on a favourite dish!

My adaptation of Melissa’s Catalan chickpeas with its seductive flavours of almonds, fresh coriander, garlic and saffron, quickly became one of my favourite dishes! Today, I added a new dimension to it, with a few dollops of mascarpone! It is simply divine, flavoursome, slightly cheesy and very comforting! At the end of the meal, I had the same sensation as the first time: I felt so sorry that the meal is finished! This is what happens when you make a favourite dish even better! I thought I had to share this exciting news with you. Do try it!

Catalan Chickpeas with Tomatoes and Almonds

The other day Melissa from The Traveller’s Lunchbox posted a lovely chickpeas recipe that I felt I simply had to try, and so I did! I made a few changes to the original recipe though, that gave a slightly different dimension to the dish. The main changes are using coriander instead of parsley, and adding cumin and paprika to the dish. I was more than happy with the result, and I’d like to thank Melissa for inspiration! Read on!

 

 

Catalan Chickpeas with Tomatoes and Almonds

 

Source: adapted from Melissa‘s recipe, who found it in The Essential Mediterranean by Nancy Harmon Jenkins
Serves: 1

Ingredients

1 (400g) can chickpeas, drained
 

extra-virgin olive oil
1 large onion,  finely chopped
1/2 can (200g) chopped tomatoes
pinch sugar

pinch saffron threads
2 cloves garlic, chopped
25 g ground almonds
small handful coriander, chopped

1 1/2 cups (325ml) chicken or vegetable stock

a small dash of cumin

1/2 tsp paprika
salt

juice of 1/2 lemon, or to taste 

Method

1. Boil the chickpeas in lightly-salted water and cook until soft. This can take about 10-20 minutes. Drain.

2. In the meant time, heat the oil over medium-low heat and sauté the onion until  golden brown and very soft,(about 25 minutes).

3. Add the chopped tomatoes and sugar, and fry until they melt into the onions and form a paste, about another 10-15 minutes. This is a sofregit, which forms the basis of many Catalan dishes.

  

    

I really looooove tomato sauce! Can’t you tell? 🙂

4. Combine the saffron, garlic, almonds and coriander and pound (or pulse) to a thick paste (add a little water if necessary).

5. Add the paste to the onion mixture along with the stock and the chickpeas, the cumin and the paprika, bring to a boil over medium-high heat and simmer until the liquid has reduced to a thick sauce, about 10-15 minutes. Season with salt and lemon juice to taste. Garnish with chopped coriander. Serve hot or at room temperature, as a side dish or on its own with some bread.

VERDICT

I started making this dish according to the original recipe, and though it was nice, I felt it was missing something, so I added a little cumin and paprika. The spices enhanced the flavour of the dish significantly, and it turned out so delicious that I was sad when I finished it off! I definitely recommend it to anyone to try! Make loads and keep it until next day! Melissa says that this is one of those dishes where the flavour keeps developing the longer it sits! It can be served as a side-dish, but I had it on its own, with some bread, and it was delicious! Perfect for your lunch box! Therefore, I am submitting it to Lindy’s Home-made Take-out Event, hoping I’m not too late!

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