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extra-virgin olive oil cured chorizo onion chicken potatoes tomatoes chickpeas salt freshly ground pepper flat leaf
Viewed: 76 - Published at: 4 years agoIngredients
- 1 tablespoon extra-virgin olive oil
- 2 ounces cured chorizo, diced
- 1 1/2 cups diced onion
- 1 cup chicken stock or low-sodium broth
- 8 ounces new potatoes, sliced into 1/4-inch rounds
- 1 cup canned diced tomatoes
- 2 cups cooked chickpeas
- Salt
- Freshly ground pepper
- 1/2 cup chopped flat-leaf parsley
Method
- In an enameled cast-iron casserole, heat the olive oil.
- Add the chorizo and cook over moderately high heat until some of its fat has rendered and it has begun to brown around the edges, about 5 minutes.
- Add the onions, and continue cooking until soft, 8 to 10 minutes.
- Add the chicken broth, potatoes, tomatoes and chickpeas and bring to a simmer.
- Cover and simmer until the potatoes are tender, about 35 minutes.
- Season with the salt and black pepper.
- Stir in the parsley and serve.
