I always think of a stew as a hearty and filling dish to warm you up on a cold winter day but this recipe is much lighter and the smoky tomato sauce gives it a slight Mediterranean feel. I made this again over the weekend and it is a delicious and bright recipe to serve up on a sunny spring day.
The tomato sauce is spiced with some paprika and cumin and I top the dish with some crumbled feta and fresh parsley. I serve some Catalan style tomato bread on the side but a fresh crusty baguette works just as well.
Ingredients:
400g tin chopped tomatoes
100g chorizo (sliced)
400g tin chickpeas (drained)
Juice of half a lemon
1 red chili (finely sliced)
2 cloves garlic
1 tomato (roughly chopped)
1 tbspn smoked paprika
1 tspn cumin
Few slices crumbled feta
Fresh parsley (roughly chopped)
Olive oil
Black pepper
1 onion (peeled and sliced)
1 tbpsn tomato puree
Dash of white wine
For the tomato bread:
2 tomatoes
Olive oil
2 cloves garlic
Ciabatta slices
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Heat 1 tbpsn olive oil in a large deep pan and once hot add the onions and garlic and cook on a medium heat for a couple of minutes.
Add the chopped tomato (not the tin just yet) and the chorizo the pan. Mix everything together and leave for another couple of minutes.
Stir in the paprika, cumin and lemon juice. Mix in the tomato puree and then add the tinned tomatoes and chili. Pour in a dash of white wine and then bring the pan to a gentle simmer.
Once the pan is on a gentle simmer add the chickpeas. Leave to cook for a further 5 – 7 minutes until the sauce has thickened and reduced.
Take the pan off the heat and stir in the chopped parsley (leaving a bit extra to the side) and black pepper. Top with a bit of feta and fresh parsley.
For the tomato bread: Heat a griddle pan and once hot cook the bread on each side for 3-4 minutes. Cut the tomatoes in half and rub them into the bread while gently squeezing out a bit of the juice. Rub some garlic into the bread and drizzle with olive oil.
For more great recipe check out A Modern Rose blog!
