Chickpea and Chorizo Stew


Food writer. Broadcaster. Blogger. Author. Marketing at Eight Degrees Brewing. Secretary of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island).

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5 Responses

  1. Great recipe. We’ve done it twice since you posted it. My mum brought us back a lot of (cooked) chorizo and tons of spanish paprika from Torremolinos so this recipe is perfect. Keep them coming!

  2. Caroline says:

    Thanks Conor! The last time I made this – in Galway – I added some good sausages when I was frying the onions and they really added to the dish. I could only get dried chorizo there too. I wonder if my butcher in NZ was the only person outside Spain that makes fresh chorizo?

  3. Well if I get the chance I’ll be using all that Spanish paprika I was given and following the instructions in Charcuterie: The Craft of Salting, Smoking, and Curing to make my own! It is a fabulous book (and I have only just started reading it). Lots of commentary on the book on eGullet . My initial forays into normal sausage making have been ok but not a huge success. I think chorizo will be a much bigger challenge.

  4. I was in the Lettercollum Kitchen Project Shop in Clonakilty today and spotted the cooking-style chorizo.Unfortunately I didn’t have my wits about me to ask where they get it (maybe they make it themselves, but I doubt it). There are contact details on: Lettercollum.You could mail them to see if they’ll tell you their supplier’s name who might supply someone near you.It turns out that they are also the answer to a question I posted on my Blog about a guest-house in “McCarthy’s Bar”!

  5. Caroline says:

    Thanks for the tip Conor – I’ll definitely get in contact with them and see what the situation is. Just spent a while meandering around their website – I, too, remember Pete McCarthy enthusing about their place in McCarthy’s Bar. Sad that it is not open any more but I’m definitely going to visit that shop next time I make it down to Clonakilty!

    I very much enjoyed your sausage adventures too – when are you making the next batch?

    I was also reading about Ummera smoked chicken on my way home from work – interesting to see what you had written about them.

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