Dinner!

We threw together a Spanish-y chorizo and chickpea stew for dinner this evening. I would've taken a photo, but it was consumed with some gusto before I had a chance!

Here's the recipe, as (mis)appropriated from the bible. Serves 2-3, or 2 for dinner and one for next-day lunch.

100g chorizo (the link sausage, not the pre-sliced stuff)
2 x 400g cans cherry tomatoes (pomodorini), drained
1 x 400g can chickpeas, drained and rinsed
100g black olives, pitted
about 100g baby potatoes, chopped into quarters, pre-boiled and left to cool
3 or 4 sun dried tomatoes, finely chopped
1 large clove garlic, crushed

Slice the chorizo into small chunks and fry off for 2-3 mins on a medium heat in about a tablespoon of olive oil in a deepish saucepan or casserole pot.
Next add in the garlic and sun dried tomatoes and fry for about a minute.
While you're doing this heat up about another tablespoon of olive oil in a second pan. Pop in the potatoes and saute.
Add the tomatoes, chickpeas and olives to the first pan and muddle up a bit - you want to break up the tomatoes and let all the flavours combine. Season with salt and black pepper at this point too.
After about five mins turn the heat off on the potatoes and tip them in to the main pan. Turn the heat down and let the pot sit for a few minutes so the potatoes absorb the flavour.
And that's that! Serve with chopped flat leaf parsley on top.