Wednesday, February 10, 2010


Grey, bleak ominous

dusting turned sideways – whiteout

to the stove to simmer

Chickpea and Chorizo Stew – serves 6
1-pound chorizo sausage – cut into 1/2” pieces
2-ounces sliced pancetta
2-large onions – sliced
1 head of garlic – roughly chopped
2-carrots – peeled and cut into 1/2” pieces
4-celery stalks – cut into 1/2” pieces
1/2-teaspoon whole cumin seed
1-quart chicken stock
1-pint cherry tomatoes
1-can chickpeas (13.5 ounces)
1-cup frozen corn
1/4-cup chopped cilantro
1-lemon – cut into 6’s
Salt and freshly ground pepper to taste

Over a medium heat, in a 4-quart pot, add the chorizo and cook to brown. Remove from the pot, and hold in a work bowl.

Add the pancetta to the pot and cook until it starts to crisp then mix in the onions. Cook the onions until they have wilted down to about a 1/3 of its original volume. You will want to stir the onions frequently in order to prevent them from burning.

Into the onions mix in the garlic, carrots, celery, cumin and reserved chorizo, and allow it to cook for 5 minutes. Pour in the stock and seasonal with black pepper. Bring the stock to the boil, and then reduce the heat to a simmer. Simmer the stew for 30 to 45 minutes.

Add the tomatoes, chickpeas and corn. Continue to cook for an additional half hour. Stir the cilantro and correct seasoning. Serve with a lemon wedge.

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