I love sprouts. We had roast chicken last night and I was wondering how to dress my sprouts up. I found some chorizo and I knew I had some vacuum packed chestnuts in the cupboard and so this dish came into being. It was very nice; the savoury tang of the sprouts combined with the salty tang of the chorizo and the sweetness of the chestnuts was just right. We will definitely be having this one again.
It’s hard to give quantities for this recipe, I used as much as we were likely to want to eat of each item.
vacuum packed peeled chestnuts, roughly chopped
Peel the top layer off each sprout and slice off the very bottom. I don’t feel the need to put a cross in the bottom of the sprouts as life is too short and they cook just as well without it. Put the sprouts in a pan and put in enough water to just cover them. Bring them to the boil and simmer for about 7-8 mins until tender (or you could steam them until tender). Drain the sprouts and leave to one side. Fry the chorizo in a large pan for a few minutes over a medium heat until it begins to leech its golden oil. Add the sprouts and the chestnuts and cook for a few minutes more, stirring gently, until everything is piping hot and covered in the chorizo oil. Serve immediately as a side dish.
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I was inspired to make this because I was watching the Good Food channel (of which I watch far too much I admit!) and Rachel Allen made a version in her Favourite Foods programme which was followed shortly after by Market Kitchen and the chef in the market made a very similar version. I took it as a sign!
I served it with a roast chicken last night and it was good, although it might have been better if I had reduced the tomato sauce a bit more so it was less of a soup and more of a sauce. You can cook it to the consistency that you think you may prefer by just simmering it for longer if you want it more sauce-y than soupy.
You could substitute the chickpeas for butter beans and the kale for spinach or any other Brassica you have in the house.
1 chilli, deseeded and finely chopped
1 clove garlic, finely chopped
A good-sized chunk of chorizo, cubed (I used about 100g)
1 410g tin of chickpeas in water (no salt added) drained of most of the liquid
1 400g tin of tomatoes
kale ( I used about 100g), shredded
feta cheese to crumble over the top
Heat a little olive oil over a medium heat and fry the chorizo until it begins to leach its golden fat, add the chilli and garlic and fry for another couple of minutes. Add the tomatoes, breaking them up with a wooden spoon, add the chickpeas and a little bit of the water from the tin. Simmer gently for about 20 minutes or longer if you would prefer a thicker consistency. Add the kale and cook for another five minutes until the kale is tender. Scatter cubes of feta over the top and serve with lots of crusty bread to mop up the juices.
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