Karen Martini’s Spanish winter stew with chickpeas, beans and sausages

Name: Karen Martini’s Spanish winter stew with chickpeas, beans and sausages
Cook time: 1 h 30 min
Yield: 4-6
Cuisine: Spanish
Ingredients: 100ml extra virgin olive oil; 6 pork and chilli sausages (or 4 fresh chorizo*), cut in thirds on an angle; 1 large brown onion, sliced into 5mm rings; 6 garlic cloves, peeled and squashed; 3 celery stalks, cut into 5mm slices; 4 small Dutch cream or desiree potatoes, peeled and cut in half; 80ml sherry vinegar; 1 tbsp dried oregano; freshly ground black pepper and salt flakes; 5 ripe tomatoes, each diced into 6 pieces; 2 tsp smoked sweet paprika; 2 tsp cumin seeds; 1 x 400g can chickpeas, drained; 1 x 400g can red kidney beans, drained; 1 tbsp chicken stock powder; 1 litre water; 2 handfuls flat-leaf parsley leaves, chopped (optional)

Karen Martini

July 25, 2023

Spanish winter stew with chickpeas, beans and sausages.William Meppem

Time:1-2 hoursServes:4-6

A Spanish-inspired winter stew with a good hit of spice, a little heat and a subtle tang from the sherry vinegar, this is a substantial and sustaining dish but also simple and relatively quick. I like to use my favourite Italian pork and chilli sausages but, for a more traditional take, use fresh chorizo. The last moments in the oven are what really bring this dish together, the sauce reducing and intensifying in a truly satisfying way. Serve with lots of bread or a simple rice pilaf to mop up the juices, along with a leafy salad or some winter greens.

Ingredients

100ml extra virgin olive oil
6 pork and chilli sausages (or 4 fresh chorizo*), cut in thirds on an angle
1 large brown onion, sliced into 5mm rings
6 garlic cloves, peeled and squashed
3 celery stalks, cut into 5mm slices
4 small Dutch cream or desiree potatoes, peeled and cut in half
80ml sherry vinegar
1 tbsp dried oregano
freshly ground black pepper and salt flakes
5 ripe tomatoes, each diced into 6 pieces
2 tsp smoked sweet paprika
2 tsp cumin seeds
1 x 400g can chickpeas, drained
1 x 400g can red kidney beans, drained
1 tbsp chicken stock powder
1 litre water
2 handfuls flat-leaf parsley leaves, chopped (optional)

Method

Step 1
Preheat the oven to 170C fan-forced (190C conventional).
Step 2
Heat 2 tablespoons of oil in a large, heavy-based pot (that has a tight lid) over medium heat and cook the sausages for a few minutes to brown (you may need to do this in batches). Remove and set aside.
Step 3
Add the remaining oil to the pan and cook the onion, garlic, celery and potatoes for about 5 minutes, stirring frequently. Add the vinegar, scraping the base of the pan to deglaze, then add the oregano, season with pepper and lightly with salt, and cook for 3 minutes, stirring to scrape the bottom of the pan again. Add the tomato and stir through, then return the sausage. Add the paprika, cumin, chickpeas, beans and stock powder, and stir through. Add the water and bring to a simmer for 3 minutes, then cover with the lid and cook in the oven for about 25 minutes.
Step 4
Remove the lid and cook for a further 20 minutes or so to reduce the liquid a little, then check the seasoning and serve with the parsley scattered over the top.

* If using chorizo, ensure it’s freshly made and not cured and aged.

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