Give Stew a Chance!
The Leek & Sausage Winter Stew that will (without a doubt) get you through winter.
It’s takes half an hour to put together. It’s delicious. It’s hearty and it’s here to stay.
Let’s jump right to it.
ingredients:
2 cans of cooked chickpeas
3 leeks
4 Italian Mild Sausages
2 lemons (The juice form one and the other sliced, whole and without seeds)
2 cloves of garlic (Sliced)
2 cups of tab water (Any kind of broth is welcomed here, but not necessary).
Salt to taste
Freshly ground black pepper to taste
1 tsp chile flake
1/2 cup parsley stems finley chopeed
1 cup parsley leaves
1 tin of anchovy fillets
1/2 cup cilantro stems finley chopped
1 cup cilantro leaves
1 egg
1/4 cup greek yogurt
Goat cheese (a couple slices)
Extra virgin Olive oil
instructions:
Take your sausages out of the casing and break them up in small pieces and through into a tall pot with 2 tbsp of olive olive oil and the chopped herb stems. Season with some salt and pepper and let cook until it sizzles, the sausage is cooked and browned (from 5 to 7 minutes).
In the meantime, chop your leeks and divide the white part from the green part. You’ll use it all but you’ll introduce it at different times of the cooking process.
Once the sausage is cooked, pick it and set aside using a slotted spoon, leaving all the fat behind. Add chile flake to the fat, let it fry for a bit and introduce the garlic and anchovy fillets. let them cook in the fat until the anchovies disappear and the garlic is cooked and fragrant.
Add to the pot the sliced green part of your leeks and the sliced lemon. Make sure they’re all coated in the fat and let them cook and soften for 5 minutes.
Add your chickpeas and with the back of your spoon or spatula lightly crush some of them. This will give the stew more variance in texture and the starch from the inside of the chickpeas will thicken the liquid. Add 2 cups of water (You can use broth if you have it) and season with salt and pepper. Taste and make sure it’s well seasoned!
In a separate pot, Drop place your egg in boiling water for 7 minutes. When done, drop on ice water to stop the cooking.
Add the white, sliced part of your leeks and let them cook for only two or three minutes. it’ll soften quickly, you don’t want it to become actual mush. We’re looking for a bit of texture here.
For serving, on a bowl, dollop the greek yogurt and slather it on the base of the plate. On top serve a good portion of your stew and dress with your herb leafs. Add a couple slices of goats cheese, peel your egg and place it on top, slicing in the middle. Make sure you season the inside of the yolk with salt an pepper. Add a few tbspns of the cooked sausage on top, drizzle everything with some fresh olive oil, the juice of half a lemon and a bit more chile flake.
