Wednesday, 6 August 2014

Fish with Chorizo and Chickpeas

This was inspired by memories of Spanish evenings with glasses of Fino or Manzanilla, nibbling away at plates of chorizo spiced mini stews served as Tapas.

I love Spanish evenings, the chat, the warm evenings, the flavours everything.  Here is a little reminder of holidays and a smile in your heart if the weather is less than lovely outside.

Fish with Chorizo and Chickpeas (garbanzo beans) - Serves 1


75g, 2.5oz Chorizo
1 clove garlic
Half a tin, approx 120g, 4oz Chickpeas, garbanzo beans
1 tbsp white wine
75g, 2.5oz White fish fillet, e.g. cod, haddock, pollock

Parsley to serve


Cut the chorizo up into pieces.  Put in a non stick frying pan and add the garlic, fry gently for a couple of minutes.  Add the chickpeas (garbanzo beans) and a tbsp water.  Heat through then add the wine bubble off the alcohol then add on the fish on top of the mix, cover with a large saucepan lid and reduce the heat.  Cook in the steam for approx 5 mins or until cooked through.

Sprinkle with parsley and serve.  I love this kind of food.  There is just something essentially Spanish and delicious about chorizo and chickpeas.

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