Inspired by gumbo this hearty stew of full of spicy chorizo and soft chickpeas. Perfect with seasonal cavolo nero.
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Serves
4
Vegetable Oil
Plain Flour
Onion
Carrot
Celery
Jalapeno
Green Bell Pepper
Chorizo
Smoked Paprika
Chicken Stock
Pale Ale
Cavolo Nero
Spring Onion
Drained Cooked Chickpeas
Salt
Black Pepper
Olive Oil
Serves
4
Vegetable Oil
Plain Flour
Onion
Carrot
Celery
Jalapeno
Green Bell Pepper
Chorizo
Smoked Paprika
Chicken Stock
Pale Ale
Cavolo Nero
Spring Onion
Drained Cooked Chickpeas
Salt
Black Pepper
Olive Oil
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Step 1.
Prep your veg. Dice the onions, carrot, celery, jalapeño and green pepper. Slice the chorizo.
Step 2.
Pour your vegetable oil into a large saucepan set over a medium heat. Add your flour, then whisk constantly for 5 mins until the colour darkens to a biscuity brown. This is your roux.
Step 3.
Once the roux is darkened, add in the vegetables and the smoked paprika. Cook for 4 mins. Add in the chorizo and cook for another 5 mins until the oil is stained red.
Step 4.
Slowly pour in the chicken stock and beer and then bring to a boil.
Step 5.
Add in the chickpeas, bring to a gentle simmer and cook for 40-45 mins.
Step 6.
Roughly chop the cavolo nero and finely slice the spring onions.
Step 7.
Add in the cavolo nero and give it a mix. Cook for 2 mins until it has wilted down.
Step 8.
Season generously with salt and pepper. Sprinkle with spring onions and serve with rice.
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