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Chorizo with Chickpeas and Beans

If chorizo (a semi dry, Spanish pork sausage rich with paprika) if it is not available, one can use thick slices of salami as a very good substitute. You may just have to lift the Cajun Spice a little.
Chorizo with Chickpeas and Beans
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You Will Need:

Main Dish
  • 1 onion, finely chopped
  • 1 t (5 ml) Ina Paarman's Green Onion Seasoning
  • 1 T (15 ml) canola oil
  • 2 sticks of celery, sliced 3 mm thick
  • 3 cloves of garlic, finely sliced
  • ± 225 g chorizo sausage, sliced
  • 2 t (10 ml) Ina Paarman's Cajun Spice or Braai & Grill Seasoning
  • 400 g tin chopped tomatoes
  • 1 t (5 ml) sugar
  • ½ cup (125 ml) water
  • 1 x 25 g Ina Paarman's Liquid Vegetable Stock
  • 400 g tin chickpeas, drained
  • 400 g tin butter beans, drained
  • ¼ cup (60 ml) chopped parsley
  • a squeeze of lemon juice

Method:

Sauté the onion seasoned with Green Onion Seasoning in the oil until onions are soft and golden. Add the celery, garlic and chorizo slices. Stir-fry for about 3 minutes.

Add Cajun Spice or Braai & Grill Seasoning and stir through.

Add chopped tomatoes, sugar, water, Liquid Vegetable Stock, chickpeas and beans.

Simmer slowly for ± 15 minutes. Taste for seasoning, add parsley and a squeeze of lemon juice. Serve with green beans on the side.

Chorizo with Chickpeas and Beans

If chorizo (a semi dry, Spanish pork sausage rich with paprika) if it is not available, one can use thick slices of salami as a very good substitute. You may just have to lift the Cajun Spice a little.
Chorizo with Chickpeas and Beans

You Will Need:

Main Dish
  • 1 onion, finely chopped
  • 1 t (5 ml) Ina Paarman's Green Onion Seasoning
  • 1 T (15 ml) canola oil
  • 2 sticks of celery, sliced 3 mm thick
  • 3 cloves of garlic, finely sliced
  • ± 225 g chorizo sausage, sliced
  • 2 t (10 ml) Ina Paarman's Cajun Spice or Braai & Grill Seasoning
  • 400 g tin chopped tomatoes
  • 1 t (5 ml) sugar
  • ½ cup (125 ml) water
  • 1 x 25 g Ina Paarman's Liquid Vegetable Stock
  • 400 g tin chickpeas, drained
  • 400 g tin butter beans, drained
  • ¼ cup (60 ml) chopped parsley
  • a squeeze of lemon juice

Method:

Sauté the onion seasoned with Green Onion Seasoning in the oil until onions are soft and golden. Add the celery, garlic and chorizo slices. Stir-fry for about 3 minutes.

Add Cajun Spice or Braai & Grill Seasoning and stir through.

Add chopped tomatoes, sugar, water, Liquid Vegetable Stock, chickpeas and beans.

Simmer slowly for ± 15 minutes. Taste for seasoning, add parsley and a squeeze of lemon juice. Serve with green beans on the side.

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