this rich, spicy stew is perfect for a cool fall night. the use of spanish chorizo (pork sausage flavored with smoked paprika and chilies) is important because its robust flavor is the backbone to this stew. the wine helps to round out the broth and soaks into the chickpeas, onions, and tomatoes as they simmer. the more classic chorizo and chickpea recipe uses slices of cured chorizo sausages, however, these chorizo sausages are not as readily available at my local grocery stores, so i find myself often experimenting with the ground chorizo. this recipe in particular is a total success. the ground chorizo almost melts into the broth and just permeates this soup. such an incredibly satisfying meal!
i use pearled (israeli) couscous in this recipe, but you do not have to. if you prefer a thick and hearty stew, you can cook the couscous in the stew as it simmers. add the couscous when there are 10 minutes or so left of cooking time. please note that the couscous will absorb some of the liquid. If this is not the desired result, cook the couscous per the package instructions separately, dish the couscous into the serving bowls and then add the stew on top of it. serves 4
7 oz uncooked ground pork chorizo
2 tbs extra virgin olive oil
2 medium yellow onions
4 cloves garlic, thinly sliced
1 cup dry sherry (dry white wine can be substituted)
1 28 oz can whole tomatoes, juice reserved
2 15 oz cans chickpeas, drained and rinsed
1 cup chicken stock
1 tsp red chilli pepper
sea salt and pepper
1 lb tiger prawns, deveined and cleaned, with or without tails.
1/2 cup fresh parsley
remove chorizo from casings and place in a 4 qt sauce pan over medium heat. break up chorizo while it is cooking for 8-10 minutes, stirring occasionally. cook until done. remove from the saute pan and set aside. place the saute pan back on the stove without cleaning it out. the oils in the pan will soak into the onions. add a tablespoon of olive oil if necessary and saute the onions for 3-5 minutes. add the garlic and cook until the onions are softened and garlic is cooked, about 1-2 minutes. pour in the sherry and bring to a boil. add the tomatoes, chickpeas, broth, 1/2 the reserved tomato juices, chili flakes and return to a boil. reduce to a simmer, season with salt and pepper, and let it to cook for about 25 minutes with a lid on top. remove the lid after 25 minutes and add the cooked chorizo. stir until combined and let simmer for another 10 minutes for the flavors to meld. if you are cooking the pearled couscous in the stew, add the couscous, and let simmer the remaining 10 minutes. once the couscous is soft, add the shrimp and cook until pink in color and firm. toss in half the parsley, stir to combine, and remove from heat.
place the stew in serving bowls and sprinkle with the remaining parsley. serve with a fresh baguette.