Stew of chorizo, chickpeas and cherry tomatoes, pilaf bulgur, like couscous

Sometimes when doing my shopping, I put products that I rarely buy in my shopping cart. One day, it was “sucuk”, these famous sausages turks), another time rice cakes blown, the time after the jars of chickpeas and lastly the chorizo. At the end of a few days, I begin to wonder what I going to do … If the sucuk served in a small omelet one day speed, the rice cakes have dragged a bit (it must be said that as such, it’s just imangeable ; they have a finished product of apricot jam or Nutella for the taste).

It remained to find a way to use the chorizo and chickpeas (even if there was no urgency for the latter). And this is my girlfriend Nigella that blew me the recipe, the recipe that appears in her book “Kitchen”. This book is a true bible, and I’ve put an impressive amount of bookmarks but I was moved to the side of this recipe. I had to see it on TV Kitchen for “tilt” and the attempt, by modifying it slightly. The kitchen cupboard as I love it !

And the little more in this recipe lies in the use of my product favourite of the moment : the box of Pomodorini di collina, the cherry tomatoes in boxes, made by Mutti (I’ll talk to you very quickly).

For 6 persons you need :

– 1 chorizo picante integer (350 g)
– 1 jar of chickpeas (about 400 g)
– 1 box of cherry tomatoes Mutti
– Salt, Pepper
– 1/2 bunch of cilantro

– 450 g of bougour end
– 1 onion
– 1 tsp of cinnamon
– Salt

Start by detailing the chorizo into slices and then cut each ring 2.

Heat a pan without adding fat and then sauté the lee chorizo for 5 minutes ; the half discs will make a kind of oil colored red that it is necessary to leave in the casserole dish. Drain, rinse and add chick peas and sauté for 2 minutes.

Add the cherry tomatoes and the equivalent of a box and a half cans filled with water. Season with salt, pepper and let simmer for about 15 minutes on low heat.

Parsememer of chopped cilantro.

Peel and finely chop the onion.
Heat a frying pan, pour a drizzle of olive oil and sauté the onion without colouring. Add salt to make dégorder a little onion.
When it is translucent, add the bulgur and stir constantly for a few minutes as for the nacrer. Cover with water, cover the pan and cook over very low heat.
When the water is completely absorbed, taste and possibly add a little water to cook al dente. Correct the seasoning with salt, set aside.

Serve the bulgur with the stew like a couscous.

Good appetite !