Meanwhile, I have been clearing out the store cupboards, which were looking a right mess. A couple of photos to show the before and afterwards of the bottom cupboard, where all the tins live:
Before (above), and after (below):
And a work in progress with all the dried beans, seeds, sugars etc:
CHORIZO AND CHICK PEA STEW
1/2 a small ring of Chorizo (about 2.5cm/6") sliced into rings, and then halved
1/2 small onion, chopped
1/2 medium courgette, chopped
1/2 red pepper, chopped
2 cloves garlic, crushed
Tin chopped tomatoes
Tin chick peas
1/2 pint chicken stock
1/2 teaspoon smoked paprika
Sprinkle oregano
Salt and pepper
Fry diced Chorizo over a low heat until it releases its oils. Add onion, garlic, courgette, & pepper and sweat until soft. Add drained chickpeas, the tin of tomatoes and chicken stock, and sprinkle with seasonings. Simmer until cooked through - about 40 mins. You can add all sorts of extras to this - chicken leftovers (or other meat), chopped potatoes, carrots, other veg - whatever you need to use up. Serve with crusty bread.
CHORIZO AND TOMATO PASTA SAUCE
1/2 small ring Chorizo (approx 2.5 cm/6") diced
1/2 small onion, chopped
1/2 courgette, chopped
2 cloes garlic, crushed
Tin chopped tomatoes (arrabiata ones from Lidls brilliant for this)
Sprinkling each of oregano and basil
Small 1" cube of cheddar cheese, chopped small.
Fry off cubed Chorizo until oil released, and then add onion, garlic, and courgette and sweat until soft. Add tinned tomatoes and herbs and seasoning. Add a tiny pinch of sugar and simmer for 5 - 10 mins. When cooked, add cheese, stir till melted and serve over pasta, or mix cooked pasta into sauce and combine.
