Hot and smoky with lots of paprika, this one gets simmered for a long while to get that intensity - juices best soaked up with sourdough. Trick is using chickpeas soaked yourself (buy them dried and leave them in water overnight before cooking for an hour) - much better texture and flavour. A fibre-rich and incredibly satisfying recipe. Serves 4.
1 tbsp smoked paprika
2 red onions, diced
250g dried chickpeas (or 1 can tinned chickpeas)
1 good quality cooking chorizo (about 400g), chopped
3 tbsp extra virgin olive oil
Knob of butter
4 cloves garlic
200ml red wine
2 tins chopped tinned tomatoes
Handful of fresh herbs - thyme/oregano/parsley/basil. 2 tbsp or so once chopped, more for garnish if you like.
If using dried chickpeas, soak the night before in cold water, drain, rinse ,add more water to cover chickpeas and cook at a slow boil for 45 minutes or so until cooked but retaining a bite. Drain and set aside.
Gently fry the onions in butter over a low heat until soft and translucent.
Add the garlic, chopped herbs and paprika and fry for a further minute before removing everything from the pan.
Return the pan to heat and quickly fry the chorizo over a medium heat to release the juices - just for a couple of minutes.
Return the onion mixture to the chorizo and add the red wine, tinned tomatoes, water and chickpeas. Bring to the boil and then lower to a simmer. Cook for around an hour until the juices have intensified and the texture is thicker.
Finish with the olive oil, some seasoning, and more fresh herbs on top. Serve with crusty bread.