Search This Blog

Wednesday, July 5, 2017

Tomato and Chorizo Stew

                                   




Deb Lindsey for The Washington Post

DINNER IN MINUTES MAY 10, 2016

Pantry-friendly, you bet. This simple dish is just right for cool spring evenings and palates that like bright heat.

In add-on/upgrade mode, you could stir in a few handfuls of baby spinach just before serving, or saute a few shrimp to place atop each bowlful. A few pinches of a mild, white soft or crumbly cheese might be nice, too.

The recipe calls for dry-cured chorizo, which you can usually find unrefrigerated near the supermarket deli section.

Serve with lots of warm, crusty bread for dunking or over your favorite cooked grain.

Tested size: 3-4 servings; makes about 5 cups

INGREDIENTS
1 medium white onion
7 ounces dry-cured chorizo (see headnote)
2 cloves garlic
One 14-ounce can no-salt-added chickpeas
1 tablespoon olive oil
1/2 teaspoon dried thyme (may substitute dried oregano)
1/2 teaspoon crushed red pepper flakes
One 14-ounce can no-salt-added diced tomatoes, preferably fire-roasted
1 bouillon cube (chicken or vegetable)
1 1/2 cups boiling water
1 teaspoon sugar
1 teaspoon distilled white vinegar
Freshly ground black pepper
1/2 lemon
Handful fresh flat-leaf parsley leaves, for garnish (optional)

DIRECTIONS
Cut the onion in half, then into thin half-moons. Cut the chorizo into thin slices (rounds). Mince the garlic. Drain the chickpeas and rinse them well.

Heat the oil in a large saute pan over medium-high heat. Once the oil shimmers, stir in the onion and chorizo; cook for about 6 minutes, stirring often, until the onion has softened and the sausage has colored it.

Add the garlic, dried thyme and crushed red pepper flakes; stir for 1 minute, then add the diced tomatoes and their juices.

Crumble the bouillon cube into the pan, then pour in the boiling water. Once the mixture starts to bubble at the edges and the bouillon has dissolved, add the drained chickpeas and cook for 15 minutes, stirring a few times, until the stew’s liquids have reduced a bit.

Add the sugar and vinegar and several grinds of pepper, stirring to incorporate. Turn off the heat.

Cut the lemon into thick slices (for squeezing). Tear or coarsely chop the parsley, if using. Sprinkle it over the stew.

Serve hot, with lemon slices.

RECIPE SOURCE
Adapted from “The Kitchen Shelf,” by Eve O’Sullivan and Rosie Reynolds (Phaidon, 2016).

Tested by Bonnie S. Benwick.

Nutritional Facts
Calories per serving (based on 4): 420
% Daily Values*
Total Fat: 25g 38%
Saturated Fat: 9g 45%
Cholesterol: 45mg 15%
Sodium: 1140mg 48%
Total Carbohydrates: 27g 9%
Dietary Fiber: 5g 20%
Sugar: 6g
Protein: 19g

https://www.washingtonpost.com/pb/recipes/tomato-and-chorizo-stew/15276/

No comments:

Post a Comment