YIELDS

4 Servings

PREP TIME

15 mins

COOK TIME

50 mins

TOTAL TIME

65 mins

Spicy Chorizo and Chickpea Stew

Ingredients

200 g D'Orsogna Chorizo, taken out of its casing and chopped into small pieces
2 tbsp Extra virgin olive oil
2 Garlic cloves, thinly sliced
4 Spring onions, thinly sliced
4 Capsicum, cut into wedges
1 tsp Chilli flakes
2 Chickpea tins, rinsed
500 ml Passata
3 tbsp Extra virgin olive oil
500 ml Chicken stock
Parsley and spring onion finely chopped, to garnish
Olive oil, to garnish

Method

1

Heat 2 tablespoons of oil in a large, non-stick frying pan.

2

Add capsicum. Fry over medium heat for a few minutes, then add the chorizo and the white and pale green part of the spring onion, chilli flakes and cook for 1-2 minutes. Add garlic and cook for 1 minute, stirring.

3

Add the chickpeas, passata and stock, and season well.

4

Bring to a simmer, turn the heat to low and cook, lid on, for 45 minutes until nicely reduced. Top with parsley, green ends of spring onion and a little olive oil, and serve with crusty bread

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Chorizo 250g