Sunday, April 22, 2012

Chickpeas with Chorizo and Silverbeet

This was absolutely spectacular. I entrusted it to my husband, who does everything by the letter when following a recipe, except I hadn't written down anything except a list of ingredients when I first came up with the idea. This is one of those recipes where the flavour comes from very very slowly caramelising the onions with the chorizo and grated zucchini, which in this house is usually accomplished by me forgetting about it for half an hour but in this case was deliberate. Do not skip this step (although stirring it every so often is preferable to the buggering-off-and-reading-the-internet-and-coming-back-when-you-smell-burning technique *cough*).

olive oil
3 chorizo sausages, thinly sliced
3-4 onions, finely sliced
grated zucchini (optional, although not at this time of year in my garden)
at least 1/2 bottle passata
3 cups cooked chickpeas
½ cup sun dried tomatoes, sliced
herbs, paprika
balsamic vinegar
1 bunch silverbeet, shredded

Halve the onions and slice into half-moons. Thinly slice the chorizos and saute them both, together with the zucchini, if using, over a low heat until the vegetables are deliciously brown and melty. Add garlic, balsamic vinegar and herbs at some point in this step. When everything is caramelised, add the rest of the ingredients except the silverbeet and simmer until the sauce is at the thickness you prefer (ours ended up fairly stiff, which leads me to suspect that Mr Bat only put in half a bottle of passata, but to be honest I can't remember because I am a slack tart and blogging this about two weeks later). The silverbeet only needs to be folded in at the end and simmered until it's just wilting into the sauce. Try not to actually have a public orgasm while eating, it's that good.

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