Thursday, 3 May 2012

Chorizo and chickpea stew and rice krispies brownies.

I recently had a study day, a day where I am supposed to dedicate fully to reading books, completing uni work etc. Whilst I did study on my study day, I also cooked/baked two dishes from Nigella's Kitchen cookbook. I have stated before in previous blogs, that Nigella's Kitchen is by far my favourite Nigella book. I have book marked the chorizo and chickpea stew recipe (p.202) for some time, along with the sluts spaghetti, but for some reason have never got round to cooking it ....... until now.
I made adaptions to the recipe, and did not include the suggests spaghettini or vermicilli as I thought this would take too long. Also, Nigella uses canned cherry tomatoes, and I used fresh cherry tomatoes in chopped tomato sauce. I went to Marks and Spencer on the hunt for chopped cherry tomatoes but had no luck. Apart from the two minor adjustment, I followed the remainder of the recipe.
The stew turned out to be delicious, very filling and flavoursome (I did add some chilli powder, crushed chillies, garlic & spring onions as additional ingredients) and would definitely cook again.
Here is how my stew turned out
I also made some rice krispies brownies (p.312) which was delicious although I reduced and changed the ingredients. Firstly, I did not use butter, excess butter is a sin for anyone trying to lose weight (I've lost 2 stone and want to continue losing weight) so I swapped the butter for low fat margarine. I only used 150g of chocolate instead of the 200g suggested, and I used a handful of chocolate raisins, instead of 50g chocolate morsels. My healther (ish) version still tasted delicious.
Here is how my healthier version turned out

Recipe for Chorizo and chickpea stew.
Serves 4
2 * 15ml tablespoons regular olive oil
50g spaghettini or vermicelli, torn into 3cm lengths.
500g Bulgar wheat
1 teaspoon cinnamon
2 teaspoons sea salt flakes or 1 teaspoon pouring salt
1 litre water
2 bay leaves
350g chorizo, cut into coins and then halved.
4 * 15ml tablespoons amontillado sherry
100g soft dried apricots, snipped into pieces with scissors.
2 * 400g cans chickpeas
2 8 400g cans cherry tomatoes
salt and pepper
fresh coriander

Warm the olive oil in a thick-bottomed pan on a medium heat.
Fry the pasta bits in the oil for a minute, stirring, until they look slightly scorched.
Then add the bulgar wheat and stir for another minute or two.
Stir in the cinnamon and the salt, and then pour the water in the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots along with the chickpeas and canned tomatoes. Put on a high heat to bubble for 5 minutes. Add salt and pepper to taste.
Serve with bulgar wheat and fresh corrainder.

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