Chorizo cider and chickpea stew

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Step 1

Put the oil and chorizo in a medium saute pan on a medium-high heat and fry for six minutes, flipping once halfway, until the fat renders out and the chorizo develops a crisp crust. Add the garlic, thyme and paprika, cook for a minute more, then pour in the cider and cook for three to four minutes, until the liquid reduces by half. Add the chickpeas, bring to a simmer, cook for two minutes, then grind in a few twists of black pepper, take off the heat and divide between two bowls. Meanwhile, mix all the ajillo ingredients and a pinch of salt to taste in a small bowl, then swirl some through each bowl of hot stew just before serving with some garlicky mayo on the side.