, , , ,

This is one of my favourite dishes. It’s not really much of a casserole, being much drier than the name suggests, but I just don’t know what else to call it! I’ve adapted it from a memory of an old childhood dish, which was more tomatoey and which would definitely be filed under casserole.

It’s almost reminiscent of breakfast food, with its starch, sausages and beans, topped off with a lovely soft fried egg. It probably helps that I serve mine with lots of tomato ketchup! It’s a great dish for a cold Sunday evening when you really can’t be bothered to do much. Also works well reheated the next day and wrapped in a warm tortilla or crushed and fried as a patty.

Chorizo, Potatoes and Chickpeas – Serves 2-3

  • 100g of chopped cooking chorizo
  • 4 medium sized potatoes, diced
  • 1 can of chickpeas
  • A good squeeze of tomato puree
  • Spicy pimenton (paprika) and chilli powder – to taste

Put a large, flat casserole onto a low heat. Lightly fry the chopped chorizo in a little olive oil, until the oil is a nice bright orange. Add the diced potatoes and coat in the oil. Shake in a good amount of the pimenton and chilli powder and stir until all is covered. Add the chick peas and a squeeze of tomato puree along with a tbsp of water.

Leave to steam on the hob, tasting as you go (add more chilli and pimenton if you want). The dish is ready when the potatoes are cooked though.

Top with a fried egg and serve. Delish!

Also this week: An early family Christmas (yay!), an awesome visit to Winter Wonderland in Hyde Park for a good dose of Gluhwein and lunch at the lovely Imli in Soho.