Chorizo, Sausage and Chickpeas with Seville Marmalade

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 league of their own; creamily soft, in a delicious don’t-waste goo. Tinned chickpeas are best rinsed, their canning liquid not saved.

Serves 2
Prep: 20 min
Cook: 40 min

100g chorizo piquant
6 meaty pork sausages
1 large onion
2 tbsp olive oil
3 tomatoes
1 tbsp tomato puree/paste
100ml red wine
1 tbsp Seville orange marmalade
200ml chicken stock
400g cooked chickpeas
handful flat leaf parsley

Run a sharp knife down the chorizo to cut through then peel away the skin. Slice chunkily and then halve the slices. Heat a spacious frying/sauté pan over a medium heat and add the chorizo. It will immediately ooze its orange fat, turn the slices after a minutes or so as they harden. Scoop the chorizo out of the pan and add the sausages, adding a little olive oil if you think it necessary. Let the sausages burnish nicely, turning after a couple of minutes to cook evenly. Allow about 15 minutes for this while you halve, peel and finely chop the onion and place the tomatoes in a bowl and cover with boiling water. Count to 40, drain, quarter the toms, rip off their skins and chop.

Remove the sausages to a fold of kitchen paper. Add the remaining olive oil to the pan and stir in the onion with a generous pinch of salt. Stir then adjust the heat so the onion can soften evenly, stirring occasion, cooking until slippery soft. Cut the sausages in half on the diagonal. Return chorizo and sausages to the pan. Add tomatoes, tomato puree, 100ml red wine and stir as it bubbles up and cooking for a couple of minutes while you spoon the marmalade onto a chopping board and chop the peel into small scraps. Tip marmalade into the mix followed by 200ml stock. Simmer, giving the occasional stir, for 10 minutes. Cover the pan and cook at a gentle simmer for 10 minutes. Tip chickpeas and juices (if using Navarrico) or drain and rinse tinned chickpeas into the stew. Simmer for a few minutes to consolidate the dish. Serve now or later with a garnish of chopped parsley.