Nicolas Kelly's Chorizo Dumplings in Chickpea Stew

Nov 13 2007 Liverpool Daily Post

INGREDIENTS

1.2kg peeled cooking chorizo

1.6kg lean pork mince

12 spring onions sliced

4 tsp cumin seed, toasted

1 tsp salt

8 tbsp plain flour

Olive oil for flying

8 onions sliced

12 garlic cloves sliced

4 tbsp chopped rosemary

1 tsp smoked paprika

½ tsp dried chilli

½ a can of chopped tomatoes liquidised

½ a can chick peas drained

½ a can butter beans, drained and rinsed

2.4 litres chicken stock with pinch of saffron

80g chopped parsley

4 tbsp cider vinegar

METHOD

1. Put the chorizo and pork mince in a blender and pulse for 10 seconds, add the spring onion, and ½ of the cumin seeds and salt and mix to a chunky paste.

2. Divide into balls. Roll in the flour. Heat the oil in a large pan and add the dumplings in batches and cook until golden all over. Remove with a slotted spoon and set aside.

3. Add a little more oil and stir fry the onions until caramelised. Add the garlic the rest of the cumin and chopped rosemary and cook for a few minutes, add the chickpeas, tomato and beans and add the stock and bring to the boil cover and simmer for 15 minutes.

4. Return the dumplings and bring back to the boil simmer for 15 minutes covered stir in vinegar check seasoning and serve finish with chopped parsley.