Red wine and Seville orange marmalade give surprising depth of flavour to a tomato and onion soupy stew with chunks of spicy chorizo and bigger chunks of meaty pork sausages. Serve with crusty bread and butter or potatoes to crush into the parsley-flecked juices. Navarrico Spanish chickpeas (garbanzos), as I’ve mentioned before, are in a…
![](http://www.lindseybareham.com/wp-content/uploads/2021/07/IMG_4693-150x150.jpg)