Potaje de Chorizo y Garbanzos

In full, Potaje de Chorizo y Garbanzos. Or, in English, Sausage and Chickpea Stew. This is a delicious and very filling traditional Spanish dish and is a very useful Friday-nighter; it can be put together out of stuff that mostly people have in the store cupboard [assuming that they are people like me]. Use pre-cooked, ready-to-eat chorizo, the sort that you get in plastic shrink wrap [you can use uncooked chorizo and chick peas, but that is another story], and canned garbanzo beans. It takes about fifteen minutes total cooking time.

Ingredients.
¼ cup olive oil.
1 large onion, sliced.
Salt to taste.
6 cloves garlic, chopped.
2 tblsp sweet paprika.
6 chorizos, sliced into medallions.
2 tblsp plain flour.
2 400g cans chopped tomatoes.
2 tblsp tomato paste.
2 400g cans garbanzo beans, drained.
½ cup sultanas.
½ cup pinenuts or cashews or pistachios.
Juice of 1 lemon.
1 cup flat parsley, chopped.

Preparation.
Peel and dice the onion and set aside. Peel and chop the garlic and set aside. Chop the sausages and set aside. Open the cans of tomato and beans. Wash and chop the parsley.

Method.
Heat the oil in a sauté pan over a hot flame. Add the onion and salt and cook until soft – 2 to 3 minutes – then add the garlic. Stir fry for a few seconds until the garlic turns golden then add the paprika and fry for another 30 seconds or so. Add the chorizo, stir fry until hot, hen stir through the flour. Add the garbanzo beans, tomato, tomato paste, sultanas and nuts.
Stir the ingredients through, bring to the boil then reduce the heat, cover and simmer for 15 minutes. Stir through the parsley, drizzle with the lemon juice and serve immediately with crusty fresh bread, or couscous and salad on the side.

Note.
Frankfurters and pre-cooked sausages work just as well as chorizo, but if using these you will have to increase the amount of paprika used, and add a little chill or cayenne pepper to taste.

Serves: 6.

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