This is a great dinner for a cold evening, adjust the chilli flakes depending on how hot you like it. I like this dish as it is, but you could make a nice ‘dinner party’ dish by topping with a roasted fillet of white fish; just make sure you chop the chorizo finely to make the dish a little more refined.
Ingredients
- 200-250g chorizo, sliced
- 2 red onions, chopped
- 1 small courgette, finely chopped
- 3 sticks celery, finely chopped
- 4 cloves garlic, minced
- 500g tomato passata
- 400g can butter beans, rinsed and drained
- 400g can chickpeas, rinsed and drained
- 4 tomatoes, quartered
- 1 tsp fennel seeds, coarsely ground
- 1 tsp dried chilli flakes
- fresh flat-leaf parsley, finely chopped
Method
- Heat a little olive oil in a large non-stick pot or casserole. Fry the chorizo until it has coloured slightly, then add the onion and fry until it is also coloured.
- Fry the courgette, celery and garlic for 3 minutes then add the rest of the ingredients, apart from the parsley. Season with a little salt and freshly ground black pepper.
- Bring to the boil then cover and simmer very gently for 20 minutes. Taste and adjust the seasoning, if necessary. Before serving, stir through the fresh parsley. Serve with some crusty bread to mop up the delicious sauce.
Notes
- Sometimes I like to make a rich version of this by adding 300ml of red wine I fry the chorizo and onion. Reduce the red wine to almost nothing before adding the vegetables.
Serves 4.
Falafel are traditionally deep-fried, but this recipe is shallow-fried and perhaps a little healthier.
