Somewhere between a soup and a stew, this robust-tasting dish is ready to eat in 25 minutes although it tastes even better the following day. Keep it covered in the fridge.
The chorizo sausage gives it a really good kick and the garbanzo beans (chickpeas) add a comforting earthiness, bringing to mind long-ago vacations in the Balearic Islands.
Unless you can find really good quality ground chorizo, it’s better to use the hard sausages.
CHICKPEA & CHORIZO STEW
2 red onions, sliced thinly
7 oz (200g) of chorizo sausage, diced – or best quality chorizo sausage meat, crumbled
2 pints (1 liter) of chicken broth
Half a small Napa or Savoy cabbage, shredded
3 x 15 oz (426 g) cans of chickpeas/garbanzo beans, drained
Juice of one lemon
A small bay leaf
Extra virgin olive oil
Sea salt and freshly ground black pepper
Heat a splash of olive oil in a sauté pan; add the onion and chorizo and cook gently until they’re soft (about 10 minutes) – season to taste.
Add the chicken broth and bay leaf; bring to a boil. Add the chickpeas and cabbage and simmer for approx 5 minutes until the cabbage is cooked.
Serve in bowls with a good squeeze of lemon, a drizzle of olive oil and more ground black pepper.