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Saturday, 21 December 2013

Recipe - Chickpea & Chorizo Casserole

The subject matter of my last post was the head chef and owner of Barstro, Paul Campbell. Paul was previously head chef at Cas Roja in Puerto del Carmen before setting up his own business with friends Viktor and Merc├ędesz Domahidy. Since Barstro opened its doors six months ago, the team at Barstro have been wowing both locals and visitors to the island with high quality food in their new home in the tranquil village of Nazaret.
This month, the marketing machine at Barstro have launched a monthly newsletter which will be used to keep everyone up to date with what's going on at the restaurant as well as giving a little insight to the staff who work tirelessly to make every diner have a meal to remember when they walk through the door.
The monthly newsletter will also feature one of Paul's recipes for you to recreate at home. I was delighted to see that the first recipe to be shared was the Chickpea & Chorizo Casserole dishes that we had when we visited in October. We both loved the dish and I couldn't wait to give it a go in Gerry's Kitchen.

Ingredients

  • 2 leeks, chopped
  • 3 cloves garlic, chopped finely
  • 500g cooking chorizo, cut into bit size chunks
  • 400g chickpeas
  • 1 tbsp paprika
  • Handful of fresh coriander, chopped roughly
  • 8 cherry tomatoes
  • 500ml single cream
Method
  1. Heat a good glug of olive oil in a pan then add the leek and garlic, cooking for a few minutes before adding the chorizo.
  2. Once the chorizo has been browned, add the chickpeas, paprika and coriander and cook for 3-4 minutes.
  3. Add the cream to the pan and bring the contents to a simmer cook for a further 4-5 minutes then remove from the heat and season to taste.
To serve, generously spoon into a couple of large bowls and accompany with some warmed garlic bread. This dish is so easy to prepare and can be adapted to include some of your own favourite flavours. I added an extra leek and some cherry tomatoes to the original recipe, because I love leeks and thought that the tomatoes would work with the other flavours in the pan. Despite the fact that I tweaked the recipe slightly, the end result tasted every bit as good as the dish that was served up by Paul when we visited Barsto, and will definitely be a meal that I'll be bring to the table more than a few times through the winter months.
You can find out more about the Barstro newsletter on their Facebook page.


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