Chickpea and chorizo tagine with bay leaves, paprika and sage

I had the lovely Dan over for dinner and Doctor Who last night and I decided on this tasty little tagine recipe. I was worried that it wasn’t going to be very filling, however in the end there was loads of it. It’s easy to do and very tasty with the loads of fresh herbs and the paprika combining very well. I like using sage with pork a lot but I’d never have thought of putting it with chorizo (although it is pork based) however they go together well. The recipe comes from the book Tagine by Ghillie Basan, although I did alter it slightly by adding a tin of chopped tomatoes and about 50ml of water as it seemed a bit too dry.

Serves 2

1 tin of chickpeas, drained and rinsed
2-3 tablespoons of olive oil
2 red onions, sliced
2 garlic cloves, chopped
1 chorizo, sliced on the diagonal (you might want to use slightly less than a whole one – depends how hungry you think you’ll be!)
2-3 fresh bay leaves
Several sprigs of fresh thyme
2 teaspoons of smoked paprika
1 440g tin of chopped tomatoes
A bunch of fresh sage leaves, shredded
Juice of 1 lemon

Pre-heat the oven to 200.

Heat the olive oil in a large frying pan. Stir in the onions and garlic and saute until the start to colour.

Add the chorizo and fry until it starts to crisp, then add the bay leaves and thyme. (I misread the recipe here and added the shredded sage leaves now rather than at the end like you’re supposed to. Still, it seemed to work.)

Toss in the chickpeas and sprinkle over the smoked paprika. The stir in the chopped tomatoes and a little water.

Bring to the boil and then transfer to the tagine, pop the lid on and cook in the oven for 20-25 minutes until the sauce thickens and the chickpeas are cooked through.

Once cooked, and just before serving, you’re supposed to toss in the sage leaves and add the lemon juice, however I had already chucked in the sage and I completely forgot the lemon juice. Hey ho. It still tasted fine. I did serve it with couscous which I made with lemon juice so there was still a hint of lemonyness to the meal.

Tasty, quick (certainly for a tagine – they normally take at least an hour!) and easy to do. I’ll certainly be making this one again!



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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One Response to Chickpea and chorizo tagine with bay leaves, paprika and sage

  1. Tanya says:

    I have a similar recipe but I don’t add garlic or the tin tomatoes.

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