In a small food processor, purée 2 Tbsp. A delicious and comforting stew that’s very low maintenance. Don't skip this step, it will add body to the stew later. Mix well and marinate for 30 minutes. Serves 4. 150g spicy Spanish chorizo, sliced or cubed. 1 tsp sweet paprika. Warm the olive oil in a large saucepan over a low heat. Cod, Chorizo, Fennel & Chickpea Stew This is an easy-entertaining recipe, influenced by Spanish flavours and ingredients. Put the chorizo in a shallow, wide ovenproof casserole over a medium heat. Sauté for 5 or so minutes, stirring, until the chorizo becomes crisp. Crusty bread for mopping sauce is obviously obligatory. Add the onions and chopped garlic and season with salt and pepper. In a 4 qt pot over medium heat, add the remaining oil and and the chorizo. Serve with a crunchy green salad or over rice if you are feeling really hungry! Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. Season generously with salt and pepper, tasting. Place in a large bowl with ½ of the lemon juice. 300ml boiling water. 2. 1/2 a 400g tin of plum tomatoes. Bring stew to a boil on the stove top then immediately place in a 400 F oven for 10-12 minutes. Add drained garbanzo beans and browned chorizo. Set aside. Bring the pot with the chickpeas to a boil again and add the mixture from the mortar. Heat the 1/4 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering. Serve and enjoy your Spanish chickpea stew … 1 tsp of tomato puree. Preparation. Pour into the chorizo mixture and add the tomatoes and chickpeas. Olive Oil 100g Chorizo 1 Small onion 1 Green Pepper… Place the pieces of cod on top of the stew… Meanwhile, stir the stock cube and saffron into 200ml boiling water. Instructions. Pat fish dry and rub with ground cumin. Add the hard-boiled eggs and the fresh spinach, stir and simmer for 5 minutes. Stir, season with sea salt and freshly ground black pepper, then cover and cook for 10 minutes. Add the garlic and onions and fry gently for a further 4-5 minutes, or until softened. Fry for 2-3 minutes until the chorizo is cooked and its lovely red oil is released. Check for doneness. of the chickpeas with the sherry vinegar, kosher salt, and 1/2 Tbsp. 1 large white onion, chopped. Cut the chorizo into small dice and add to a sauté or deep frying pan. 3 tbsp olive oil. 2 tsp agave nectar (or caster sugar) Baking the cod in the oven is so much quicker, even tastier, and requires very little effort. Cod, Chorizo & Chickpea Stew Serves 2 Ingredients 2 tbsp. 1 tsp rock salt. Salted cod stew with chorizo and chickpeas is a classic recipe but I find that fish usually breaks up too much in stews. I like using the big, cooked Spanish chickpeas which come in jars as these are tastier than the tinned variety. 100ml red wine. 1. Drain, dice and add the cod. of the olive oil. 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