| Ingrédient |
Quantité |
Calories |
| Oignons |
300g |
120kcal |
| Huile d'olive |
28g |
248kcal |
| Graine de cumin |
4.06g |
15kcal |
| Raisins secs, dorés, sans pépins |
75g |
226kcal |
| Tomates écrasées |
800g |
256kcal |
| Pois chiches (haricots garbanzo, bengal gram), graines mûres, en conserve, solides égouttés |
800g |
1112kcal |
| Bouillon, poulet, fait maison |
250g |
90kcal |
| Coriandre moulue |
1.8g |
5kcal |
| Épinards, bébé |
60g |
13kcal |
| Saucisse, porc, chorizo, lien ou moulu, cru |
340g |
1006kcal |
Recipe Instructions:
Ingredients
Chorizo and chickpea stew
2 tablespoon olive oil
2 cured chorizo sausages (340g), sliced
2 brown onions (300g), sliced thinly
1 tablespoon brown sugar
2 teaspoon cumin seeds
1 teaspoon ground coriander
1 cup (250ml) chicken stock
1/2 cup (75g) raisins
800 gram canned crushed tomatoes
800 gram canned chickpeas, drained, rinsed
60 gram baby spinach leaves
Method
Chorizo and chickpea stew
1 Preheat oven to 200°C/400°F
2 Heat half the oil in a flameproof baking dish over high heat; cook chorizo until browned. Remove from dish. Add onion and sugar to dish; cook, stirring occasionally, over medium heat, 15 minutes or until onion is lightly caramelised. Add seeds and coriander; cook, stirring, 1 minute.
3 Return chorizo to dish with stock, raisins, tomatoes and chickpeas; bring to the boil. Cover; bake 40 minutes. Stir in spinach. Season.
