Recipe of the Month

CHICKPEA & CHORIZO STEW For This Dish You Will Need:

200g diced panceta adobada
1 pack cooking chistorra, diced
1 red onion, chopped
1 x 400g jar fritada
1 x 400g jar of water
2 cloves garlic, crushed (optional)
2 tbsp chopped oregano
2 x 660g cooked Navarrico chickpeas – undrained as you will use the brine

Method:

Fry the diced panceta, chorizo and red onion together until they are all beginning to brown. Add the fritada and water, stir well and bring to a gentle simmer. Now add the crushed garlic, pepper, 1½ tbsp of oregano and the Navarrico chickpeas in their brine and stir again, bringing back to a gentle simmer. Simmer for 5-10 minutes, then serve, scattering the final ½ tbsp of fresh oregano over each plate. Add black pepper to taste, no salt is necessary as the chickpea brine and chorizo should have enough.

Serves 6-8