Chorizo, chickpea and red pepper stew.

From Rachel Khoo’s Kitchen Notebook.
Ingredients
1 tbsp olive oil
2 cooking chorizo, around 350g, cut into 2cm chunks
2 onions, diced
1 bay leaf
2 garlic cloves, sliced
1 jar flame-grilled red peppers, drained and roughly chopped
1 x 400g tin chickpeas, drained and rinsed
1 x 400g tin chopped tomatoes
750 ml chicken or vegetable stock
Small bunch of parsley, tough stalks removed and roughly chopped

Method
Warm the olive oil over a medium heat in a medium-sized saucepan or casserole dish and sauté the chorizo for a couple of minutes, until it releases its spicy red fat and just begins to take on a little colour.
Remove the chorizo from the pan and reserve in a bowl.
Lower the heat a little and gently fry the onions with the bay leaf and a pinch of salt, stirring from time to time, until soft.
This should take around 15 minutes.
Add the garlic and sauté for a further minute.
Return the chorizo to the pan with the peppers and chickpeas and stir for a minute.
Add the tomatoes and stock and simmer, uncovered, for 15 minutes.
Taste and adjust the seasoning if necessary.
Stir in half of the parsley and serve in warmed bowls with the rest of the parsley scattered over the top, with some crusty bread to mop up the sauce.

Rice Stuffed Peppers.

Garlic & Sweet Pepper Confit.

Garlic & Sweet Pepper Confit. | Honest Fare
Confit ,comes from the French word confire which means literally "to preserve" - cooked slowly over a long period of time as a method of preservation.
You can throw in some sea salt and cracked peppercorns or red pepper flakes or even some fresh herbs to add some depth to your confit.
I did all of the above, as well as some sweet Italian peppers in this particular batch.

There are so many practical applications for garlic confit in the kitchen, so it’s nice to make a big batch to keep in the fridge so you can:

1. Impress your friends with a no-big-deal snack of velvety garlic confit and crackers, like so…
2. Use the flavored oil in your cooking.
3. Whip some confit into a salad dressing or some softened butter.
4. Be cute about it and jar some up as gifts.
5. Or drop a few cloves into a pasta dish or a frittata, like we did here…

Cook time: 30-40 mins.
Double recipe to increase batch size.
Keeps in fridge for a month.
Adding the Italian sweet peppers is optional.
Feel free to experiment by adding fresh herbs like thyme, rosemary or basil or even dried herbs de Provence.
YOU NEED:
24 cloves of whole, peeled garlic
1 cup olive oil
Cracked black pepper
Sea salt
Red pepper flakes
Sprig or two of fresh rosemary, stem on
Splash of water
Several sweet Italian peppers
DIRECTIONS
Preheat oven to 350°F/176°C
Place garlic cloves, olive oil, splash of water, salt, pepper and herbs (if using) in an oven safe casserole dish.
Cover with lid or foil and bake for up to 40 mins or until garlic is nice and soft.
You’ll want the oil to reach a simmer, but not much more in order to avoid any browning, which will cause bitterness.
Remove from oven and let cool completely before transferring to storage container.
Remove stems, seeds and skin from Itailan peppers before serving.

OR:
- Onion and Red Pepper Confit Recipe on Food52

Tomato and Red Pepper Soup.

Tomato and Red Pepper Soup – Easy Recipe (houseandgarden.co.uk)
Ingredients
A dash of extra virgin olive oil and fresh basil makes this simple tomato and red pepper soup recipe oh-so special.
Best of all, it takes just 10 minutes to prepare. An easy - and tasty - way to beat the chill.

2tbsp olive oil
1 onion, chopped
2 large red peppers, seeds removed and roughly chopped
2 cloves garlic, chopped
600g (21oz) ripe tomatoes, quartered
1 x 400g (14oz) tin chopped tomatoes
1l chicken stock or vegetable stock
1tbsp chopped fresh basil, to garnish
Extra virgin olive oil, to garnish
Directions
1. Heat the olive oil in a large saucepan.
Sauté the onion, peppers, and garlic for about 5 minutes.
Add the fresh tomatoes and cook for another 3-4 minutes.
2. Add the tinned tomatoes, the stock and 1 (250ml) cup of water.
Bring to the boil, reduce the heat and simmer for 30 minutes.
3. Remove from the heat and allow to cool a little.
Purée the soup in batches in a food processor or with a hand-held blender.
Strain through a coarse sieve and add a little extra stock, if desired.
4. Season to taste with salt and freshly ground black pepper.
Serve hot, and garnished with the basil and a drizzle of extra virgin olive oil.

top tips
Roasting the vegetables gives the soup a delicious flavour.
Simply halve the onions, tomatoes and peppers, place them on a lined baking tray.
Drizzle with a little olive oil and roast in a 200°C (gas mark 6) oven for 60 minutes, turning the onions and peppers once.
Next, peel the skin from the cooked peppers and tomatoes.
Add the vegetables to the stock and continue from step 2.