Chickpea and Chorizo Stew


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

You may also like...

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.