Woo hoo!! It’s the last day of winter today. Yay!
It is a classic miserable, dreary, overcast and rainy winter day. But I don’t mind because today is the last day of all that nonsense and tomorrow is spring. Tomorrow will be the most glorious sunny spring day. Beautiful and warm and perfect for a walk amongst the new and wonderfully fragrant spring flowers. Yeah right! I don’t think the weather got the memo that it’s no longer winter tomorrow because the forecast is for much the same. Oh well, I’m sure some glorious spring days will be just around the corner. In the meantime, why not look at the positives and use this ghastly weather as an excuse for one last comforting winter dish. Soon all those hearty comfort foods like stews, braises, soups and roasts will be banned! Yes My Little Larder has officially banned them for spring! In place will be delightfully light and flavourful spring vegetable pastas, salads and a lot of salmon (I don’t know why I associate salmon with spring, I know I’m meant to be cooking lamb). So while you still can, try out this delicious Chorizo, Chickpea and Tomato Stew.
I actually didn’t plan to do a post on this Chorizo, Chickpea and Tomato Stew today. I just whipped it up this afternoon to take around to a friend who has a sick child because it travels and freezes so well (and is so comforting). But I realised that this is such a super easy and flavourful dish that I just had to share it. I just love the spicy piquant flavour of chorizo and by frying it first and then leaving the dish to simmer for 20 min, the lovely flavour comes out and flavours the entire dish. You only need to use a little chorizo as you can bulk up the dish with plenty of chickpeas, tomatoes and spinach making it a very economical meal. This is delicious served with a crusty loaf of sough dough (and plenty of butter, shhhh don’t tell anyone).
It’s just a short post today as I must go and deliver the meals to my friend. Look forward to seeing you all tomorrow even if I won’t be getting my long anticipated sunshiny spring day.
Chorizo, Chickpea and Tomato Stew
- 1/2 Tbsp olive oil
- 150 g 5.3 oz spicy chorizo, 0.5cm (1/5 in) slices
- 1 medium red onion sliced
- 3 cloves garlic finely chopped
- 1/4 cup white wine optional
- 2 x 400g 14 oz tins chopped tomatoes
- 400 g 14 oz tin chickpeas, drained and rinsed
- 120 g 4 oz baby spinach
Add olive oil to a dutch oven (cast iron pot, or large saucepan) over medium heat. Add chorizo and cook for 3-4 min until slightly browned. Add onion and garlic and cook for another 4-5 min or until the onion is soft.
Deglaze the pan by adding the white wine and cooking for 2-3 min, if using. Add the tomatoes, chickpeas and spinach. Bring to the boil then cover, reduce the heat and simmer for 20 min.
Serve with a loaf of crusty sour dough.