Chorizo and Chickpea Summer Stew

So I know the word 'stew' is not something you would usually associate with summer, but bear with me. Normally I would use the excuse reasoning that we don't get much of a summer so really nothing is off limits food wise! This year; not true. For the last two weeks we have been basking in glorious sunshine and above average temperatures; finally truly understanding what a Summer should be like.

 

Well, most people have been basking in it. The pregnant people out there (yes, that's right, me) have spent the last two weeks feeling completely lame, running from one patch of shade to another or generally staying indoors with every available fan pointed directly at us (me). Poor Mr E doesn't recognise me as the woman he married, the one who can wake up and instantly sense a sunny day from behind closed curtains and will insist that we're up and out in it asap. I keep reminding myself that I live in England, and that surely this can't last... but the weather forecasters seem determined to contradict me; and for once, they seem to be getting it right!

So why then, if it's actually summer and I'm carrying my very own hot water bottle around in my belly, am I making a stew? Well, let me tell you.

Firstly, the flavours. Oh the flavours. I can't decide which says "summer" to me the most- the smokey chorizo, the sweet cherry tomatoes, the zing of lemon or the freshness of the parsley. All together? Summer perfection.

Secondly, the time it takes to make. Or rather the minimal time it takes to make; the hob is barely on before this is ready, so it really doesn't have a chance to add to the incredible heat in our kitchen, and I can hardly claim it takes hours of slaving away. 10 minutes from pot to plate- can't argue with that now, can we?!

 

Chorizo and Chickpea Summer Stew

Serves 2-3

Ingredients

4 cooking chorizo sausages, cut into thick slices

400g tin of chickpeas, drained

400g tin of cherry tomatoes (normal chopped tomatoes work, but cherry tomatoes are perfection if you can get them.... I got mine from Tesco, if you're in the UK)

70g rocket leaves

1 handful flat-leaf parsley, roughly chopped

1 red onion, quartered and sliced

2 garlic cloves, crushed (1 tspn)

2 tspns balsamic vinegar
Juice of 1/2 lemon (slice the other half into wedges to serve)

1 tspn smoked paprika

1 tspn cumin seed

2 tspsns sugar

Salt and pepper, to season

Crusty bread (to serve)

 

Directions

1) In a large pan, heat a dash of oil until hot. On a medium heat, Fry the chorizo, onion and garlic for 5 minutes or until the chorizo is browning on the outside and the onion is soft. Add in the paprika and cumin and stir briefly.

2) Add in the cherry tomatoes, chickpeas, balsamic vinegar, lemon juice, sugar and seasoning. Simmer gently for 5 minutes until the the sauce has reduced slightly and the flavours have come together.

3) Just before serving, stir in the rocket (the heat from the stew will make it wilt) and sprinkle the parsley over. Serve with chunks of fresh crusty bread and wedges of lemon on the side.

 

 

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