There are so many reasons to love November in Zurich. Let me count some:
- Beautiful autumn leaves paint the city with gorgeous yellow, red and brown
- Persimmon, chestnuts and Cima di Rapa (leafy Italian broccoli) are in season
- High-time for enjoying the Vacherin Mont D’or cheese, the deliciously stinky soft washed-rind cheese from the Jura region made with summer milk…
- Christmas is just around the corner
- It’s STEW season! My colorful iron cast pots get busy on the stove
So here’s a hearty Spanish-style stew recipe that will warm up your November evenings. Ingredients can be easily picked up in the local supermarkets, little effort to make, and a big pot of this will last 2-3 days. It freezes well too, so it’s great for weekday dinners. You just need some nice crusty bread to dunk into the soup – mmmmh!
Chickpea & Chorizo Stew
Ingredients for 4-5 servings:
- 200g chorizo, case peeled and chopped in 2-3 cm length (bite-size). If you can’t find chorizo, use any kind of spiced sausage.
- 500g cooked chickpeas
- 3 medium size potatoes, cut in random small wedges like picture below
- 150g cima di rapa (Italian leafy broccoli), cut the hard stems away and chop the leafy part into 4-5 cm length. If you can’t get these, use bitter green leafy vegetables like kale or chard.
- 2 medium size onions, chopped
- 2 cloves of garlic, pressed
- 1.5L vegetable or chicken broth
- 1/2 Tablespoon of paprika powder
- Salt and pepper for seasoning
- Use a 24cm pot with thick bottom. Iron cast pots are the best for this dish! Heat up the pot over medium-high heat and drizzle 2-3 Tablespoon of olive oil.
- Add in all the chopped onions and pressed garlic and sautee with a wooden spoon for 2-3 minutes until aromatic.
- Add in the chopped chorizo and paprika powder and stir for 2-3 minutes to bring the spicy and porky aroma into the oil.
- Add in the broth and the potatoes. Close the lid and cook for about 20 minutes until the potatoes are cooked.
- Add in the chickpeas and the cima di rapa and boil for another 20 minutes.
- Add salt and pepper to taste and serve.