I was inspired to make this stew by someone called Nigel Slater, probably British http://www.guardian.co.uk/lifeandstyle/2007/jan/14/foodanddrink.recipes. I have to say inspired because I altered his excellent recipe quite a bit. I’m having one of those days. Really, I only had one criticism of his recipe. Hello! Bay leaf, Nigel! The other alterations just had to do with what was in my cupboards and fridge. I added some smoked boar, substituted piment d’espelette for the paprika, used diced tomatoes instead of crushed, added some bell peppers and, of course, a bay leaf. Punch the link for the original.
Spicy Chorizo Chickpea Stew
1 lb dried chickpeas, soaked overnight
2 tbsp olive oil
2 large onions, coarsely chopped
4 or more garlic cloves, sliced
1/2 green and red bell pepper, each, coarsely chopped
2 carrots, halved vertically and sliced
2 cans diced tomatoes
1 cup diced smoked boar or smoked ham hock
1 bay leaf
1 tbsp piment d’espelette
4 cups water
1 lb Spanish chorizo, sliced. Not Mexican. The dry kind. Seriously.
Drain and rinse the chickpeas, cover with fresh water, bring to a boil and simmer for 1 1/2 hours, then drain. In the meantime, saute the onions, garlic and peppers in the olive oil until the onions are soft. Add the boar or ham hock, carrots, tomatoes, bay leaf, piment and water, then bring to a boil. Add the chickpeas and chorizo, cover and simmer for 1 hour.