Chorizo and Chickpea Stew | Nigella's Recipes | Nigella Lawson
If ever there were justification for cupboard love, this would be it: a full-on feast thrown together to enormous effect.
Keywords
- Comfort
- Impatient
- Express
- Dairy Free
- Egg Free
- Nut Free
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Cooking tools:
- Fine-mesh sieve
- Kitchen shears
- Kitchen scale
- Chef's knife
- Cutting board
- Saucepan
- Wooden spoon
- Can opener
- Measuring cup
- Measuring spoon
- Mixing bowl
- Serving bowl
- Airtight container
- Stove
- Refrigerator
- Freezer
Ingredients
- 2 tablespoons regular olive oil
- 50 grams spaghettini or vermicelli (torn into 3cm lengths)
- 500 grams bulgur wheat
- 1 teaspoon cinnamon
- 2 teaspoons Maldon sea salt flakes or 1 teaspoon pouring salt
- 2 bay leaves
- 350 grams chorizo (cut into coins and then halved)
- 4 tablespoons amontillado sherry
- 100 grams soft dried apricots (snipped into pieces with scissors) - optional
- 2 x 400 grams cans chickpeas or mixed beans (rinsed and drained in a sieve)
- 2 x 400 grams cans cherry tomatoes (plus 1 1/2 cans water)
- Maldon sea salt flakes (to taste)
- pepper (to taste)
- fresh coriander to serve - optional
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