Gigli with Chorizo, Flower Sprouts & Sumac Roasted Chickpeas

IMG_6107

I saw these flower sprouts at my supermarket and I was very curious to try them so I just got them. If you have never seen or heard of them, they are a mix between Brussels sprouts and kale. They cook very quickly and are mild in taste. They add a nice texture to this slightly spicy pasta dish.

This recipe serves 2.

Ingredients:

200grs of gigli pasta or any other pasta that you prefer

60grs of chorizo, thinly sliced

1 medium shallot, chopped

1 clove of garlic

½ cup of tomato puree

½ cup of vegetable or chicken stock

Salt

Pepper

Cayenne

Pinch of sugar

For the Flower sprouts:

2 handfuls of flower sprouts

2 tablespoons of olive oil

Pinch of garlic powder

Salt

Pepper

For the sumac roasted chickpeas:

1/3 of a cup of canned chickpeas

1 tablespoon of olive oil

1 tablespoon of sumac

Pinch of salt

Extra:

Grated Parmesan for serving

 

Preheat your oven to 180/350F.

Mix the chickpeas with the olive oil, salt and sumac. Spread them over a baking sheet lined with parchment paper or foil. Roast them for 20 minutes.

Slice off the tough ends of the flower sprouts. Then slice them in half, trying to separate the leaves as much as you can. Pour the olive into a pan over medium heat. Once it is hot, saute the flower sprouts with some garlic powder, salt and pepper. This will only take 1 or 2 minutes. Transfer them to a bowl and set them aside.

Cook the chorizo in a large pan until slightly brown on both sides. Do not use any oil, as the chorizo will render enough of its own fat anyways. Once the chorizo is brown, transfer it to a small bowl. Keep the fat in the pan. Add the shallots and cook for 1 minute. Then add the garlic and tomato puree. Cook for 1 minute and then add the stock, salt, pepper, cayenne and sugar. Let it reduce for about 6 minutes until it becomes a sauce. Taste for salt.

In the meanwhile, cook the pasta as instructed on the package.

Once the sauce is ready, add the chorizo, flower sprouts, chickpeas and pasta. Mix well. Serve with some grated Parmesan. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Butternut Squash Barley Risotto with Oyster Mushrooms & Chorizo

 

IMG_2941

I can’t seem to get enough of butternut squash, I just keep buying it every week. I love risotto and this one with barley requires a bit less attention as you can just add all the stock in one go and just stir from time to time.

This recipe serves 2.

Ingredients:

1 Small butternut squash

1 ½ litters of chicken stock

1 white onion, chopped

1 clove of garlic, minced

1 cup of white wine

1 cup of barley

1/3 cup of cream

40grs of grated Parmesan

Chives for decoration

150gr of chorizo, thinly sliced

For the oyster mushrooms:

150grs of oyster mushrooms, chopped if they are too big

3 tablespoons of olive oil

Pinch of garlic powder

Salt

Pepper

 

Slice the butternut squash into chunks. Take the seeds out and place the chunks on a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash. Blend the butternut with the stock until smooth. Set aside.

Saute the mushrooms with the olive oil, garlic powder, salt and pepper over medium heat until golden. Set aside.

In a large pan over medium heat, cook the chorizo until slightly browned and crispy on both sides. Don’t add any oil, enough fat will render out of it anyways. This will only take a few minutes. Transfer the chorizo to a plate lined with paper towels and set it aside. Keep one tablespoon of the fat.

In the same pan where you cooked the chorizo and kept one tablespoon of the rendered fat, cook the onions until translucent over medium heat. Then add the garlic. Cook it for one minute and then add the barley. Cook for two minutes while stirring. Then add the white wine. Stir until most of the wine has evaporated and then add all of the stock blended with the butternut squash.

Let it cook for 40 minutes, stirring from time to time, especially during the last 10 minutes of cooking.

Once the barley is cooked through and most of the liquid has been absorbed, add the chorizo and mushrooms. You can save a few chorizo slices and mushrooms to use later as decoration.

Add the cream and Parmesan. Stir for a few minutes until the liquid has reduced and it has a risotto consistency. Taste for salt. Divide the risotto over two bowls, top with some of the chorizo and mushrooms if you set some aside. Sprinkle some chopped chives and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.