Sorry it’s been a while since the last post – the “real job” is taking up a lot of time!
A while back, we posted details of our “Local Challenge” – our challenge to local shops and delis to provide us with a recipe using only ingredients that you could buy from them. We would then make the recipe and report back…and we’re happy to announce that we have our first entrant!
Papadeli, on Alma Road, Clifton, was the first to accept the challenge. Opened 8 years ago with nothing more than some Habitat shelves, an electric hob and cooker and two display fridges, the deli now boasts the additions of an upstairs cafe and a catering business. The shelves and display counters are filled to bursting with a huge selection of food and drink products from various locations, ranging from Spanish turron and Tuscan wild boar salami, to French chicken liver and Calvados pate and Bristol’s very own Lahloo tea.
The recipe sent over by Catrin was for a Chickpea and Chorizo stew, and fitted nicely into the rules of only using ingredients available from the deli. The weekend after our walk to the deli to pick up the ingredients, we made a huge batch of the stew which we were then more than happy to eat for the next few days. Although it’s a stew by name, it’s fairly rich, yet light enough to be enjoyed as an evening meal as the weather gets warmer. It’s also quick to cook, which is a bonus for a midweek meal! The chickpeas in brine we bought from Papadeli are fantastically plump and so much easier than soaking the dried stuff 🙂
Simple proof that delis can be used for “normal” shopping as well as for buying the odd bits and pieces. We’re definitely recommending this recipe (and, obviously, this deli!) Enjoy…
Chickpea and Chorizo Stew
200g diced pancetta adobada
1x diced Alejandro chorizo
1 medium red onion, chopped
1x 400g jar Ibsa tomato and red pepper sauce
1x 400g jar water
2x 660g jars El Navarrico chickpeas in brine (undrained)
3 large garlic cloves, crushed
2 tbsp chopped oregano (ideally fresh)
Black pepper to taste
– Fry the diced pancetta, onion and chorizo together until they are all beginning to brown. Add the tomato and red pepper sauce and the water, stir well, and bring to a gentle simmer
– Add the crushed garlic, one and a half tablespoons of oregano, black pepper, and the chickpeas in their brine. Stir again, bringing to a gentle simmer.
– Hold the simmer for 5-10 minutes then serve in bowls, scattering the remaining oregano over the top.
(sorry about the lack of photos, but they didn’t come out well on my camera phone!)