My night shifts are over so I'm slightly spaced out as I try to fit back into the daylight world, which is why dinner tonight is so simple it barely deserves the title of "recipe." It is cheap, easy and tasty though, so it fits right in with the remit of the blog!
Chorizo is a wonderful ingredient, adding protein and flavour to recipes for pennies. Well... it should be pennies - certain supermarkets seem to have decided it needs repositioning as an exotic luxury though. I did manage to find a 110g packet for £2.67, but I'm sure I could have found better value elsewhere. I know it seems petty, but chorizo has its origins in peasant food, using up all the bits of slaughtered pig that can't be used elsewhere - it does annoy me to see it repackaged as a luxury item. I love peasant food, but it shouldn't get overpriced.
Anyway.
Pour a tin of tomatoes into a pan, fill the empty tin with water and add that too. Heat gently.
While it's heating, chop up some leaves (we had cavolo nero in the veg box this week, but anything will do - maybe cabbage, spinach or kale) and then add them.
Drain and rinse a tin of chickpeas and add them.
Chop up your chorizo and add that too.
Season with salt and pepper, add some chilli flakes and maybe a splash of Tabasco sauce.
Simmer until cooked.
Serve with crusty bread, if you want to - we didn't.
This made three portions, two tonight and one for the freezer.
Financial Verdict
Chorizo, leaves and tinned veg - should be cheaper than chips!
The skinny
Heat a pan
Empty a tin of tomatoes therein
Add a can of water
Add leaves
Add a tin of chickpeas
Add chopped chorizo
Add chilli flakes, tabasco sauce, salt and pepper
Simmer until done
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