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Chickpea and chorizo stew
Chickpea and chorizo stew
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Hearty stew with sensational flavor from spicy Spanish sausages.
Ingredients:
  • 18.20 gm olive oil
  • 250g piece pancetta, cut into 1cm cubes
  • 2 chorizo sausages, sliced
  • 1 red onion, chopped
  • 1 red capsicum, chopped
  • 3 garlic cloves, finely chopped
  • 1 1/2 tsp dried oregano
  • 1 large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
  • 400g can chickpeas, rinsed, drained
  • 125ml white wine
  • 600ml tomato passata (sugo, see note)
  • 125ml chicken stock
  • 20.00 ml chopped flat-leaf parsley
  • Crusty bread, to serve
Instructions:
  • Heat oil in a large, deep frypan over medium-high heat. Sear pancetta and chorizo until starting to crisp, about 2-3 minutes. Transfer onto paper towel to drain. Keep 2 tablespoons of oil in the pan, discarding any excess.
  • Place the pan back on medium heat. Cook the onion and capsicum for 5 minutes until softened. Add back the pancetta and chorizo along with the garlic and oregano. Stir for another minute, then mix in the potatoes, chickpeas, wine, passata, and stock. Season, bring to a boil, then simmer on low for 10 minutes until the sauce thickens. Garnish with parsley and serve with crusty bread.

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