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Food

Miguel Maestre's chickpea and chorizo hotpot

Preparation time
15 minutes
Cooking time
30 minutes
Serves
4-6

Ingredients

  • 4 chorizo sausages, thickly sliced
  • 100g jamon Serrano, diced
  • 100g salami, diced
  • 100g pancetta, diced
  • 5 pink eschallots, quartered
  • 5 garlic cloves, sliced
  • 1 bunch of thyme, leaves only
  • 2 x 400g tins chickpeas, drained
  • 500ml beef stock
  • 1 bunch parsley, chopped

Method

  1. Heat a large saucepan. Add chorizo, jamon, salami and pancetta. Cook, stirring occasionally, over a medium heat for about 10 minutes or until lightly browned and fat in the meat has started to break down.
  2. Add eschallots, cook, stirring occasionally until soft (approx 5 minutes). Add garlic and thyme. Cook, stirring, for 2 minutes.
  3. Stir in chickpeas. Cook, stirring occasionally, for 5 minutes so chickpeas can absorb flavours from meat and thyme. Stir in stock. Bring to a boil. Simmer for about 20 minutes or until slightly thickened.
  4. Garnish with parsley and serve.
Food
Preparation time
15 minutes
Cooking time
30 minutes
Serves
4-6

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Two Blues Sauvignon Blanc 2014
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