Chorizo And Chickpea Stew

• 400g Cooking Chorizo, sliced
• 400 - 500g tinned Chickpeas, drained
• 850ml Chicken or Vegetable Stock
• 1 Medium Onion, finely chopped
• 2 Medium Carrots, finely chopped
• 2 Fat Cloves Garlic, crushed
• 1 large or 2 small bay leaves
• 1 tablespoon Olive Oil
• Salt and Pepper

1. 1.Heat the oil in a casserole pan or large saucepan on a medium heat.
2. 2.Add in the onion, garlic and carrot and sweat until softened.
3. 3.Now add the sliced chorizo and saute for a few minutes.
4. 4.Now add the stock and bay leaves and stir, making sure to scrape the bottom of the pan to dissolve the caramelized bits into the stock.
5. 5.Bring the stew up to the boil, then reduce to a low heat and simmer for about an hour and a half.
6. 6.When cooked, add the chickpeas in, remove the bay leaves and warm through. Season to taste.
7. 7.Serve piping hot with boiled or steamed new season potatoes.

cooking chorizo, chicken, onion, carrots, garlic, bay leaves, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/chorizo-and-chickpea-stew-50190543 (may not work)