Devilishly Good: Chicken, Chickpeas, Chorizo

A Indian-food warehouse opened a couple of miles away. Some kind of spices and exotic dry-goods heaven, every row more colourful, aromatic than the other.

As for every heaven there is hell. Hell, in this super-shop, takes the shape and of the bargains section. To step into "heaven" customers must first pass a display of crates of.....at a ridiculous retailing price. This is how 12 cans of chickpeas ended up in the kitchen cupboard. If you know any good chickpeas recipe, do not hesitate to drop a comment, as one can eat so much hummus.

Last night, I decided to confront the chickpeas mountain. Have you ever noticed that the items left to their own device, in the dark corners of your kitchen cupboards tend to reproduce. I honestly thought that only of few tins were left but oh no, there are still 7, time for the thinking chef hat.

Often, the best way to tackle a problem is to split it into small size problems. So there are 7 tins of chickpeas in the pantry and one jar of chilly infused oil, pair them up (obviously not the 7 tins, one will do).

Then, what about that chorizo which has been hanging there for a long time. It could be used with fish or chicken. But a couple of years back, I promised myself, never ever to cook fish and chorizo together: ugly connotations attached to that dish. So the recipe is going to be chicken, chickpeas, chorizo throw in shallots and passatta for good measure. The result was magnificent, a devilish triumph, to be enjoyed al-fresco.
Chicken, Chickpeas, Chorizo

Ingredients
As many chicken breast as there are diners
1/2 tin of passatta
200g of chorizo
1 tin or chickpeas
10 shallots
chili infused oil mixed with veg oil or veg oil and a slice chili
salt, pepper

Method
In a frying pan, heat the oil ( and chili) throw in the chorizo.

When the chorizo is fried but not brown, it should have "given out" a little more oil, time to add the shallots
Reduce the heat, cook for 10 minutes then add the chicken, cook for a couple of minutes both sides.
Add the chickpeas, the passata cover simmer for 15 minutes- if the aspect is too liquid, reduce by increasing the heat and cook for a further 5 minutes.
Disclaimer: I would like to thank him for the photography work.


2 comments:

Janice said...

I'm not sure you can have too many cans of chickpeas! I love them and your chicken dish is exactly the kind of thing I would make with them too. Anyway they will last for ages. Wish I had a shop like that near me!

Solange said...

I agree with you, this warehouse shop is fantastic. What is your favourite chickpeas recipe?
Thanks for dropping by

si

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