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cod, chorizo and chickpea stew

Salted cod stew with chorizo and chickpeas is a classic recipe but I find that fish usually breaks up too much in stews. Sauté for 5 or so minutes, stirring, until the chorizo becomes crisp. Simmer and stir for 5 minutes. Preparation. Warm the olive oil in a large saucepan over a low heat. 4 garlic cloves, sliced. Cod, Chorizo & Chickpea Stew Serves 2 Ingredients 2 tbsp. Set aside. Bring stew to a boil on the stove top then immediately place in a 400 F oven for 10-12 minutes. Add the onions and chopped garlic and season with salt and pepper. Serves 4. Baking the cod in the oven is so much quicker, even tastier, and requires very little effort. Stir, season with sea salt and freshly ground black pepper, then cover and cook for 10 minutes. Mix well and marinate for 30 minutes. 2 tsp agave nectar (or caster sugar) Olive Oil 100g Chorizo 1 Small onion 1 Green Pepper… 150g spicy Spanish chorizo, sliced or cubed. Don't skip this step, it will add body to the stew later. 1 tsp of tomato puree. Dissolve the saffron threads in ¼ cup boiling water, set aside 100ml red wine. 300ml boiling water. Season generously with salt and pepper, tasting. Add drained garbanzo beans and browned chorizo. Drain, dice and add the cod. 2. Cut the chorizo into small dice and add to a sauté or deep frying pan. of the chickpeas with the sherry vinegar, kosher salt, and 1/2 Tbsp. Place the pieces of cod on top of the stew… 3 tbsp olive oil. Put the chorizo in a shallow, wide ovenproof casserole over a medium heat. 1 tsp rock salt. Crusty bread for mopping sauce is obviously obligatory. In a 4 qt pot over medium heat, add the remaining oil and and the chorizo. Serve and enjoy your Spanish chickpea stew … I like using the big, cooked Spanish chickpeas which come in jars as these are tastier than the tinned variety. of the olive oil. 1 tsp sweet paprika. Bring the pot with the chickpeas to a boil again and add the mixture from the mortar. A classic supper that I enjoy happily on my own, but the recipe below is enough for two. Pat fish dry and rub with ground cumin. Pour into the chorizo mixture and add the tomatoes and chickpeas. Serve with a crunchy green salad or over rice if you are feeling really hungry! 1 large white onion, chopped. Once the oil is warm add the onion and garlic and sauté for 3-5 minutes until starting to soften. Place in a large bowl with ½ of the lemon juice. A delicious and comforting stew that’s very low maintenance. Heat the 1/4 cup olive oil in a large saute pan or deep skillet over medium heat until shimmering. Instructions. Fry for 2-3 minutes until the chorizo is cooked and its lovely red oil is released. Check for doneness. Cod, Chorizo, Fennel & Chickpea Stew This is an easy-entertaining recipe, influenced by Spanish flavours and ingredients. Add the hard-boiled eggs and the fresh spinach, stir and simmer for 5 minutes. 1. Add the garlic and onions and fry gently for a further 4-5 minutes, or until softened. https://www.womanandhome.com/recipes/cod-chorizo-and-chickpea-casserole In a small food processor, purée 2 Tbsp. Nestle the fish and seafood in the stew, pouring any leftover marinade right over the stew. Fry, stirring, until the chorizo chunks are crisp and a good amount of oil has been released. Meanwhile, stir the stock cube and saffron into 200ml boiling water. Chickpea, Chorizo and Cod Stew. 1/2 a 400g tin of plum tomatoes. Nectar ( or caster sugar ) Meanwhile, stir the stock cube and saffron into 200ml boiling.... Saucepan over a medium heat heat the 1/4 cup olive oil in a large saute pan or deep pan! Up too much in stews garlic and onions and fry gently for further... Chickpeas is a classic recipe but I find that fish usually breaks up too much in.! 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