I had some chorizo in the fridge today, and no chicken, so that was out for chicken and chorizo really.. So I went to Foodbuzz and typed chorizo in the search engine. The first recipe - the one I tried from 'Chop onion boil water' - sounded to me nicer and especially easier than the others, so I gave it a try and folloowed it to the letter:
1 can chickpeas
1 can 1 bay leaf
1/2 tspn cinammon
14l chicken stock
Place a large sauce pan over high heat, add the chickpeas, bay leaf, cloves, cinnamon stick and chicken stock. Bring to a boil, then reduce the heat to a simmer while you prepare Part II ingredients.
1 large onion chopped
2-3 cloves garlic chopped finely
1/8 tsp dried thyme
250g chorizo links
Salt and pepper to taste
Extra virgin olive oil for drizzling if you fancy - I did not...
Place a large frying pan over medium-high heat. Add the 2 TBS of olive oil, when it begins to shimmer add the onions and sauté until translucent. Add the garlic and thyme and continue cooking for 1-2 minutes. Stir frequently, do not burn the garlic!
Add the chorizo to the onion, garlic and thyme mixture and cook. Flip the sausage frequently and stir the onions around so they don't burn (it's okay if they caramelize a bit).
When the skins of the chorizos darken and caramelize, remove them from the pan. Slice the links in 1" pieces and then reintroduce to the fry pan.
Remove the bay leaf, cloves and cinnamon stick from the simmering chickpeas. Add the chickpeas and broth to the chorizo and onions in the frying pan. Raise heat to high and simmer, stirring frequently.
Using a potato masher, mash some of the chickpea mixture in the frying pan. This thickens it up nicely. Test for seasoning and adjust to preference. When most of the liquid has been reduced, remove from heat. Toss in the chopped parsley and fold throughout -I did not have fresh parsley unfortunately...
Serve hot in bowls. Drizzle with some extra virgin olive oil and serve with a hearty wine and crusty bread.
VERDICT: This dish was very tasty, did not take much time and was easy enough... Make sure you cook the links enough to get the sausage to warm up and cook enough throughout.
I'll probably cook it again...When I have fresh chorizo again!
I will probably make it slightly differently:
Part II with unskinned chorizo, deglaze, then add the chick peas, simmer till the juices have reduced and serve! even faster....
Source: the 'Chop onions boil water' blog