Any recipe that has the grace to accommodate my often loose approach to throwing a dish together is a friend for life. This one I’ve been cooking forever and I never look at the original recipe by Hilaire Walden anymore. Apparently it’s from the Algarve and she calls it Peas with Chouriço and Eggs. I made it for lunch today but it’s also an easy dinner or a side to roast chicken if you omit the egg.
So in the spirit of winging it I’m not going to give you the original recipe because, no matter what you do with this baby, it’ll be fine. Make up your own mind about quantities too.
Chop or slice some chorizo and cook it in olive oil for a few minutes. Throw in chopped onion, garlic and diced red capsicum.
Tip in some frozen peas, either thawed or let them thaw in the pan, a bit of salt, maybe some chili if your chorizo is mild, and enough water to barely cover. Simmer gently until everything is tender. It’ll take 10-20 minutes depending on your peas.
You could include chick peas in addition to, or instead of, green peas and I reckon some chopped black pudding wouldn’t be a bad idea either.
You can drain this mixture before serving, topped with a poached or fried egg but I never do. I like the soupy juices. Sprinkle with some chopped coriander, or not. You’re welcome.