Somehow, possibly because I'm fantastically depressed, I managed to FAIL to take a picture of the meal we ate this evening. My failure may have been due in part to the tongue thrashing I got from my dearest beloved for using all the chorizo he bought at the farmer's market in my chickpea-and-chorizo stew. But you know what? I stand by it. I'll stand by my stew until the end of days because my LANDS was it tasty. Here's how it went:
Sweat 2 onions, coursely chopped, in olive oil
add 4 cloves of garlic, sliced and
2 carrots in a large dice
let cook until the onions are translucent and golden
add 1 1/2 tsp. smoked paprika,
3 cups tomato sauce or puree (I happened to be cooking tomato sauce for canning and used 3 cups of this)
21/2 cups of cooked chickpeas
1 cup water
Let cook for...until it smells really good and before the chorizo has completely fallen apart.
IN THE MEANTIME...
torch a couple of sweet peppers...gypsy peppers worked really well for this
peel and slice thinly
at the very end, when everything else is done and you've even
poach one egg per serving.
Into the bowl:
the end. Enjoy! We did, even if the chorizo was meant for another pot...
inspired by these two lovelies.