I’ve never really been sure when autumn crosses over into winter. I’d always thought the winter solstice marked the first day of winter, which just goes to show my American roots — apparently we regard the season as starting on the solstice and ending on the following equinox (regardless of the fact that in the Midwest, where I grew up, you could still get snow well into April). It turns out that in Ireland and Scandinavia, the solstice is traditionally considered to be midwinter, with November 1st (Samhain) being seen as the start of the season, while other European countries call November 11th (St. Martin’s Day) the start of winter. Either way, the recent dip in temperatures has me craving warming, hearty foods even more than I did a month ago. This stew fit the bill perfectly. The chickpeas and sweet potato make you feel virtuously healthy, while the chorizo adds depth and spice. All in all, it’s an easy midweek meal for a cold night now that there are plenty more of those in store, regardless of whether you think winter is just about to arrive or we’re almost halfway to spring.
Chickpea, Sweet Potato and Chorizo Stew
adapted from Domini Kemp in The Irish Times
Serves 4
splash of olive oil
1 onion, chopped
1 teaspoon cumin seed
1 teaspoon coriander seed
1 or 2 chorizo sausages, roughly chopped
1 tablespoon tomato puree
1 x 14-oz (400-g) can of chopped tomatoes
pinch of sugar
2 x 14-oz (400-g) cans of chickpeas, drained and rinsed
3 or 4 sweet potatoes, peeled and chopped into bite-sized pieces
a few handfuls of baby spinach
handful of coriander, chopped (optional)
crusty bread, to serve
Heat the olive oil in a large saucepan or stock pot and fry the onion along with the cumin and coriander seeds for a few minutes. Add the chorizo and let it cook and start to brown at the edges for a good 5 minutes. (If it looks like too much oil has been released from the chorizo, strain the onions and chorizo with a slotted spoon, drain the oil, then return the onions and chorizo back to the pan.) Add the tomato puree, canned tomatoes, sugar and chickpeas. Cook for another 10 minutes. Add the sweet potatoes and simmer for a further 20 minutes or so, or until they’re fork tender. Add in the spinach and stir until it wilts. Serve in bowls along with good bread and the fresh coriander sprinkled on top.
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