- 100 g of chorizo (cubed)
- 60 g of serrano ham or bacon (cubed) - this is better with ham
- a tin of chickpeas (400 gr) - you can also boil the chickpeas yourself, but this naturally adds time.
- a glass of water
- an onion (sliced thinly)
- a garlic clove (minced)
- half a glass of tomato sauce (see our recipe - you can also do this with chopped tomatoes from a tin)
- a teaspoon of parsley (chopped thinly)
- 5 piquillo peppers (cut them in thin stripes)
Heat the chorizo and ham/bacon in a pan under low heat (do not add any oil as they will release a lot of fat - if you are on a January diet then get rid of a bit of the fat they release with a spoon). After three minutes add the onion and let it fry gently for 5-6 minutes until it gets golden. Then add the tomato and minced garlic (if you are using tinned tomatoes let it bubble for 5 minutes, but if you are using sauce there is no need to wait). Add the chickpeas (do not add the brine - I actually wash the chickpeas to get rid of the brine salt, but you may not feel this is necessary). Then add the water and peppers and let it all simmer for 15-20 minutes so that you send end up with a gooey stew. Since the bacon and chorizo are salty I do not think this needs any salt, but if you wish then add some. Sprinkle with the parsley just as you are going to serve it.
You can prepare the day before you are going to eat it. Children find it very easy to help with this dish, as indeed it is a simple dish.
