Wednesday chickpea ragout

Bit of a Spanish-influenced improv: cook onion and garlic in some olive oil with a few piri piri chilis. Add diced salami, diced yellow carrot, ground cumin, and ground coriander and saute a bit longer, add drained chickpeas and a good amount of sherry. Let the sherry reduce. Add good chicken stock and let it reduce. Add some tomato puree and a couple bay leaves. Let the whole thing simmer 15-20 minutes.

Serve with brown rice and a big salad.