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Hello. Welcome back to the Tasty Tenners series. I am Tess and in this episode I am going to
be making delicious chorizo and chickpea dish with roasted potatoes and garlic aioli.
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To start the dish I have got about six hundred grams of potatoes which I have just chopped
up into chips. I have not done anything fancy or peeled them. I quite like to keep the skins
on. So I am just going to put them on a baking tray. Drizzle them with a few tablespoons
of oil oil. Give them a shake. Season with some salt and pepper. Be generous with the
salt. Potatoes love salt. Some pepper. I am going to just put a big bulb of garlic straight
in there. It will break up. So I am just going to whack these in oven for about thirty five
minutes or so. I have preheated my oven to one hundred and eighty degrees. So while the
roast potatoes are cooking and the garlic as well, I am going to be preparing the mayonnaise.
So I have got two egg yolks in the bowl here. I am going to go with half a teaspoon of English
mustard straight into the bowl. I am going to just start by whizzing the egg yolks and
the mustard together a little bit.
Now, the trick with mayonnaise is to add the oil really slowly so it does not split. You
want to be really careful with this because it is very easily done. I still often split
my mayonnaise.
*** that up a bit. I am go with a little bit of oil.
am just going to start gradually adding it, little bit by little bit.
My potatoes are cooking in the oven and they are nearly ready, but they need about another
ten minutes or so. So I am going to get on with my chorizo and chickpea dish. I am just
going to go in with about a tablespoon of olive oil and I am just going to add my chickpeas,
which I have drained and blotted a little bit to get rid of excess moisture, straight
into the pan. Now I just want to fry up the chickpeas and get them nice and crispy and
then I am going to be adding the chorizo. I am going to chop that up. For the full list
of ingredients check out the description books.
So I have also got a red pepper here which I baked in the over for about half an hour
or so. And what I am going to do is I am going to take the seeds out of the center and take
the stalk off and get rid of some of the excess moisture. And this is going to become part
of my tomato sauce. Okay, so my chickpeas are nearly crispy. I am just going to bash
up some garlic cloves. I am just going to quickly run my knife through them. Okay so
my chickpeas are nice and crispy now, so I am just going to go straight in my chorizo.
And my garlic as well.
I am just going to add a little bit of my smoked paprika now. It is just under a teaspoon
going in. And I am just going to fry it off.
That is smelling really nice.
I am just going to quickly chop up my pepper and then I am going to whack those in. And
I am going to add my pasatta.
I am going to turn the heat right down as well.
My tomato sauce is in. I am just going to give that a few minutes, ten or so, just to
bubble and get the flavors going. And I am going to check on my potatoes.
So I just got my potatoes out of the oven. And right here we have these amazing roasted
garlic cloves which are just nuggets of garlicky flavor that have been sweetened by being roasted.
I am just going to squeeze these bits out, pop them in. I am just going to *** those
in. I have had about four or so go in. I am going to go in with a pinch of salt. Two pinches
of salt. Some pepper. And a little squeeze of lemon juice. So now it is ready. I am just
going to set it aside and assemble the dish.
For the final flourish for my tomato chorizo and chickpea sauce, I am just going to add
the spinach straight in like this. Carefully so it does not just spill everywhere. I am
just going to add over a little squeeze of lemon juice.
I am just going to turn this into my bowl over here. My potatoes are slightly cool,
but you do not want to burn your hands, use a spatula.
Now all I have to do is put my aioli into a bowl.
So there it is. This is my smoky tomato sauce with chorizo and chickpeas, roasted garlic
aioli, and delicious roast potatoes.
Pop back for more in the Tasty Tenners series. Thanks for tuning in.
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