Chorizo And Chickpea Stew

• 2 tbsp regular olive oil
• 2 ounces spaghettini or vermicelli, torn into 1-inch lengths
• 1 1/2 cups bulgar wheat
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1 quart water
• 1 bay leaf
• 6 ounces chorizo, cut into coins and then halved
• 2 tbsp amontillado sherry
• 1/4 cup soft dried apricots, snipped into pieces with scissors, optional
• 15 oz of chickpeas (garbanzo) or mixed beans, rinsed and drained in a colander
• 14 oz cans cherry tomatoes, plus 1 1/2 cans water
• salt and pepper

1. Warm the olive oil in a thick-bottomed saucepan on a medium heat.
2. Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws. Then add the bulgar wheat and stir for another minute or two.
3. Stir in the cinnamon and the salt, and then pour the water into the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
4. Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the chickpeas (or beans) and canned tomatoes, and 3/4 fill each empty tomato can with water and swish it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper, to taste.
5. Serve with the bulgar wheat and, if there's any to hand, some chopped cilantro.

regular olive oil, spaghettini, bulgar wheat, ground cinnamon, salt, water, bay leaf, chorizo, amontillado, scissors, chickpeas, cherry tomatoes, salt

Taken from www.epicurious.com/recipes/member/views/chorizo-and-chickpea-stew-51500641 (may not work)