Chorizo And Chickpea Stew Recipe

Ingredients:
1/4 t  salt
  1    onion
  3 T  olive oil
 30 oz chickpeas (canned)
  4    eggs (hard-boiled)
  1    chorizo (sausage)
  1    onion
  3 T  olive oil
1/2 t  salt
  3    tomatoes (ripe, medium)
  1 T  sugar

Instructions:
Drain and rinse chickpeas and remove discolored ones.Chop an onion
and cook over low heat for 10 minutes in a non-stick frying pan with 3
tablespoons of olive oil and 1/4 teaspoon of salt.Peel and slice the
chorizo sausage and add it to the frying pan. Cook and stir for 3 - 4
minutes.Peel and dice the hard-boiled eggs.Add onion, chorizo, hard-boiled
eggs, tomato sauce and a cup of warm water to a pot and cook over medium
heat for 5 minutes.Serve and enjoy your chorizo and chickpeas stew! (See
more bean recipes)FOR THE HOMEMADE TOMATO SAUCE:Peel and chop onion.Peel
and chop/grate tomatoes.Heat 3 tablespoons of olive oil in a sauce pan.
When warm add chopped onion and 1/2 teaspoon of salt and cook
over low heat for 8 - 10 minutes.Add tomatoes and 1 tablespoon of sugar to
the saucepan to cut the acidity (you can also add a pinch of basil or
oregano). Cook over low heat for 8 - 10 minutes.Use an immersion or
stand blender to puree the mixture into a sauce and set aside.

Description:
The chorizo and chickpea stew is a typical Spanish stew normally cooked in winter due to is a very energetic food. Learn how to cook this easy recipe and authentic Spanish food stew with chorizo sausage.

Notes:
If you prefer to use natural dried chickpeas rather than canned ones, put them in a large bowl and pour over enough cold water to cover chickpeas and set aside overnight to soak. Then bring a pot of lightly salted water to a boil and boil them for 30 minutes for a pressure pot (Check your pot instructions for cooking chickpeas).You can use any variety of ripe tomatoes to prepare a good tomato sauce recipe, but the original one uses plum tomatoes.