chickpea and chorizo tapas – a super speedy dish

Chickpea and chorizo tapas, of course. But first – I’m going to open tonight’s post with a full and frank apology. Well, two, because I don’t like odd numbers.

First: I am sorry for anyone who is itching in the nethers at the excitement of another Copenhagen entry, but I’m actually going to interrupt the Copenhagen holiday entries to bring you our latest holiday shenanigans. I know, I’m such a cheeky kusse! But see, we’ve just been to Benidorm for five days and I want to write about it whilst it is fresh in my head. I usually take a notebook with me and fill it full of nonsense but I was so delirious from my anti-chav injections (you go to BUPA and they put you on a drip of Waitrose cordial) that I plum forgot. So: for necessity, before my mind decides that I need to know the names of the Apprentice candidates more than the precious memories of holiday past, we’re going to write about Benidorm. The posts will start tomorrow, assuming I don’t die.

But then, what of the second apology? It’s contrition served up with a big slice of full-fat humble pie. I poo-pooed Benidorm (my fault for drinking their tap-water) for years, thinking it would have nothing to offer me. I mean, I’m in gainful employment, I don’t look at a toothbrush with suspicion and I’m not a grandfather at the age of 31. My idea of a good holiday is seeing the world a bit, talking to the locals, buying shite in shops that haven’t seen a duster for twenty years and gorging myself on all the food that is decent, and then a bit more after. The idea of holidaying in Benidorm horrified me – I’d seen my fair share of those awful low-rent TV shows on Channel 5 with people almost 94% cremated barrelling around on mobility scooters and shouting in what I thought was Portuguese but was actually a thick Scouse accent. I thought it was going to be an absolute shithole full of the worst of society. However, Paul thought it would be a good idea to have two sunny long weekends away – one in 5* luxury in Portugal, one in a fleapit in Benidorm. In my haste to shut his mouth so I could open it again and get my end away, I agreed, only realising later how horrible it would be.

But fuck my arse, was I wrong. I couldn’t have been more wrong. My own blinkered (somewhat tongue-in-cheek, mind) snobbishness had led me down completely the wrong path. Whilst you’ll need to wait for the upcoming entries to see everything, I’m actually ashamed of how I had summed it up in my head. I’m not a snob, I promise you, but people have certain ways they like to enjoy themselves and I didn’t think there would be anything for us there. What I actually found was a fun place full of lovely people. Who would have thought? There’s some good stories coming your way, including us meeting our evil doppelgängers, Paul getting run over, me setting my face on fire and flatulence being used as a weapon against the miserable.

Oh and a black Rod Stewart. Of course!

Right, let’s crack on with the recipe. Have you noticed that our holidays are loosely following the man, the myth, the legend Rick Stein’s recent TV show where he stumbled around Europe like a lost pensioner from a Saga coach trip? He went to Cadiz, we went to Benidorm. Faintly similar. Anyway, he made this lovely wee tapas dish and, having watched the show on the plane to distract myself from all the vocal fry and glottal stops around me, I knew we could make it too. It’ll keep lovely for a lunch the day after.

NOTE: this one serves SIX instead of the usual four! Remember that it’s a tapas dish, you’re not supposed to have a bowl you can bathe in. Self-control!

chickpea and chorizo tapas


chickpea and chorizo tapas

to make chickpea and chorizo tapas you will need:

  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 100g chorizo, diced (12 syns)
  • 1 small red pepper, deseeded and diced
  • 1 small green pepper, deseeded and diced
  • 2 bay leaves
  • 60ml red wine (about 3 syns)
  • 1½ tsp smoked paprika
  • 2x 400g tins of chickpeas (drained)
  • salt and pepper

You can find plenty more of Rick’s recipes in his book, available here. And look – just to prove we aren’t just corporate shills, not only do we have the book, he also signed it! What a delight.

I know, it’s hard to make out, but the ‘run away with me and be the Queens of Padstow’ bit is very faint.

to make chickpea and chorizo tapas you should:

  • heat a medium saucepan over a low heat and add a little oil
  • add the onion and garlic, stir well and then put the lid on the pan and leave to cook for about 5-6 minutes
  • add the chorizo, peppers and bay leaves to the pan and cook for another five minutes, until you can see orange oil starting to come out of the chorizo
  • add the red wine and paprika to the pan, whack up the heat and give a good stir, and cook for a few minutes until the sauce is only loosely coating what’s in the pan (you’ll know what we mean when you do it)
  • add the chickpeas to the pan, reduce the heat a little, put the lid back on and cook for about 5 minutes, until the chickpeas are warmed through
  • add salt and pepper to however you like it
  • serve!

Get that in you, and then click the buttons below to get even more!

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Enjoy!

J

Comments

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One thought on “chickpea and chorizo tapas – a super speedy dish

  1. Oh my goodness! I have missed your stories!!! Bring them on, they give me a good giggle, can’t wait for xmas your books are gonna be in my stocking!!!! keep up the good work xx

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