Chorizo and Chickpea Soup

I am fast becoming a big fan of soup. It’s strange really as I’ve never been big on mushed indistinct food stuffs in the past, but since I’ve been back at university and the weather has turned so cold it’s the first thing I turn to when I’m wanting something warming and packed with lots of good things. I think the fact that I always add a home baked roll with wedges of goat butter into the mix makes the whole thing even more appealing.

That this soup came out so well is a bit of a fluke really. I always like to have a chorizo on the go, it perks up even the most boring of dishes, and the other ingredients were knocking about at the back of the cupboard. The result is a hearty meaty soup with a slight kick, and enough chickpeas to make a filling supper. 

Being a DIY job I’m not ashamed to say that this soup is a work in progress. On its own it’s great, but I don’t think it would hurt too much to throw in some more veg, a little chopped celery or some peppers perhaps.

Serves 2

1 cured chorizo sausage, chopped

1/2 red onion, chopped

1 garlic clove, peeled and crushed

a pinch of paprika

a heaped teaspoon of dried oregano

200g tinned chopped tomatoes

200g tinned chickpeas, drained and rinsed

500ml vegetable stock

salt and pepper

small handful basil leaves, sliced into strips

1. In a large saucepan that has a lid, fry the chorizo on a medium heat until it begins to release its oil and starts to crisp.
2. Add the garlic, onion, paprika and onion and cook on a low heat until the onion has turned translucent. Stir occasionally.
3. Add the tomatoes and cook for 5 minutes, then add the stock and chickpeas and bring to a boil.
4. Cover and simmer for 15 minutes.
5. Season and add the basil, then simmer with the lid on for a further 10 minutes or so.

Baked Meatballs with a Spicy Tomato Sauce

According to the January issue of BBC Good Food Magazine Meatballs are in, and will be a recurring trend for 2012. Not sure when they were ever out really, but its always nice to be on the forefront of food fashions isn’t it. The third recipe from my series of midweek cheap suppers, this dish is an update to the classic Italian meal, and served over rice rather then pasta. You’re welcome to make the meatballs yourself, but I bought mine for £1.27 in Sainsbury’s. Feel free to play around with the quantities here too, adding more turmeric and chili if you like a bit more spice.

Serves 2

Pack of 12 lamb meatballs

½ red onion, peeled and finely sliced

1 garlic clove, peeled and chopped

1 tsp ground ginger

1 tsp ground cumin

½ tsp ground turmeric

1 chili, deseeded and finely chopped

1 tbsp lime juice

1 x 400g tin chopped tomatoes

1 tsp sugar

Seasoning

1 tbsp olive oil

Rice and Coriander leaves to serve

1. Bake the meatballs according to packet instructions. Meanwhile, prepare the sauce. Heat the oil in a heavy based pan over a medium heat. Cook the onion for 5 minutes until translucent. Add the ginger, cumin, turmeric, chili and garlic and cook, stirring for 2 minutes. Add the lime juice , tomatoes, sugar and season to taste. Cook for 10 minutes, stirring frequently.
2. Add the baked meatballs to the sauce and simmer gently for 10 minutes.
3. Serve over rice, and scattered with coriander leaves.

Tomato, Chorizo and Pea Pasta

The second of my affordable weeknight recipes is a Tomato, Chorizo and Pea pasta for one. Made completely by chance, and open to your own interpretation, all of the ingredients were already to be found in my kitchen. When Ben works in the evening, I always find it really hard to work out what to cook for myself, I always prefer cooking for someone else rather then just for me. When I do create meals for one, they tend to be made with things that can be found in the house – sometimes this experimentation comes out great, and sometimes not so tasty. Luckily, on this occasion the balance of flavours was spot on, with the chorizo providing smokiness, the celery a little crunch, and the peas a burst of sweetness.

Serves 1

5 slices of chorizo sausage, roughly chopped

1 small stick of celery, chopped

½ an onion, thinly sliced

1 clove garlic, peeled and finely chopped

1 tsp dried oregano

a small handful chopped fresh basil, plus more to serve

Seasoning

Around 3 tbsp pasatta, depending on how saucy you like it

A handful of frozen peas

Enough pasta for one

1. Over a low heat and in a saucepan, gently cook the onion in a little olive oil. After 5 minutes, add the garlic, chorizo and celery and continue to cook gently for around 10 minutes, stirring regularly. Pour over the passatta and add the oregano, basil and season to taste.
2. Cook the pasta according to packet instructions, and when it is about 5 minutes from being ready, add the frozen peas to the sauce. Stir, and once the pasta is ready and drained, serve the sauce over the top, and garnish with a little more basil. 

Beef and Ale Stew with Cheese Scones

So I’ve decided to post a series of cheap midweek suppers, after my friend Maddy asked me if I could suggest some recipes that might mix up her weekly menu a bit. By chance, I’ve been trying to cook on more of a budget of late, particularly through trying cheaper cuts of meats and by eating more vegetarian dishes. What I’ve found is that there is no need to scrimp on flavour, quality or creativity when your counting the pennies, and everyday meals can be just as exciting and interesting as those more expensive special occasion dishes.

The first dish that I wanted to share with you is a delicious and hearty Beef and Ale Stew with Cheese Scones. I can’t tell you how shocked I was with how cheap beef shin and braising steak is; an ample serving for two can be bought for around a pound. Couple that with a few vegetables and some store cupboard products, and you’ve got yourself an affordable meal. I cooked the stew in one big pan, and left the stock and ale to do their magic whilst watching Masterchef, so its hardly labour intensive either. Cooking the beef for two hours made it melt in the mouth, and the addition of the fluffy cheese scones meant all those lovely juices were soaked up.

Adapted from Bills Cook Eat Smile

Serves 2

1 small onion, chopped

1 large stick celery, chopped

1 carrot, peeled and chopped

350g stewing beef, cubed

1 clove garlic, peeled and finely chopped

1 small tomato, chopped

300ml beef stock

1x 275ml bottle of stout

- For the Cheese Scones -

90g self raising flour

25g butter, in small pieces

¼ tsp baking powder

30ml milk

40g cheddar, grated

1. Preheat the oven to 180C. Heat a splash of olive oil in a casserole (which has a lid) and cook the onion, carrot and celery over a low heat for 10 minutes. Add the garlic and cook for a further 2-3 minutes. Put the vegetables in to a dish to one side, and then cook the beef in the casserole until browned all over.
2. Put the vegetables back in the pan and add the tomato, stock and beer, and bring to the boil. Season, put on the lid of the casserole and place in the oven for 1 ½ to 2 hours.
3. To make the scones, rub the butter, flour and baking powder together with a pinch of salt until the mixture is breadcrumb like, then add the cheese and mix. Pour in enough milk to bind the mixture and make a dough. Roll into walnut-sized balls. Place on top of the casserole for the last 30 minutes of cooking, with the lid on for 15 minutes and then taking it off for the final 15 so they can brown.