My review of L’Enclume is taking a lot longer than expected so I thought I’d just put a post up about a nice easy midweek dinner I often make. There’s always a bit of chorizo in our fridge and some tinned tomatoes and chick peas lying around so this recipe is very handy for the days when we haven’t had a chance to go to the shops.
It used to be a one pot meal but trying to cook the potatoes from raw in the same pot after putting everything else through the blender meant that I had to keep stirring to stop the puree catching and burning at the bottom of the pot. I can’t discern any difference in taste when the potatoes are cooked separately and it also means they don’t break up because of the repeated stirring. Something I’ve started doing recently too is keeping the peel from the potatoes and adding it when I’m sauteeing the soffrito, I figure that there’s so much flavour in the skins and given that it’s all going to to be blended anyway it’s a waste not to use them.
If you don’t have sherry vinegar, red wine vinegar will do or even lemon juice, basically something acidic to enliven the flavour just before serving. Also, you can substitute fish sauce or even Worcestershire sauce if you’ve no anchovies, I often use all three for the extra umami.
150g green pepper, diced
75g carrot, diced
75g stick celery, diced
3 cloves garlic, sliced
15g smoked paprika
2 bay leaves
3 sprigs thyme
5g dried chilli flakes
400g tinned tomatoes
500ml veal or chicken stock
250g cooked chickpeas (tinned are fine)
4 large peeled potatoes, chopped into equal-sized chunks (reserve the peel)
5ml sherry vineagar
- Gently fry the chorizo in some olive oil until crispy. When cooked, remove and reserve.
- In the same pot, add the peppers, carrot, celery and potato peels. Sauté on a low heat until softened.
- Add the anchovies and garlic and cook until the anchovies have disolved.
- Meanwhile, put the potatoes in cold, salted water and bring to the boil. Lower to a simmer and cook until tender. Drain and reserve.
- Add the stock, tomatoes, sugar, paprika, thyme, chilli and bay leaves. Leave to simmer for around 15 minutes.
- Remove the bay leaves & thyme stalks from the pot and pour the contents into a blender. Add the cooked chick peas depending on how thick you want the stew to be. I normally put about a third of them in.
- Blend until smooth and pass through a sieve into the pot. If it’s too thick just add some water to loosen it up.
- Season to taste and add the cooked potatoes, chorizo and remaining chick peas and heat for a few minutes to warm them through.
- Stir through the sherry vinegar and then divide into deep soup bowls.