Chickpea and chorizo stew

Ingredients

  • 1 tablespoon 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 teaspoons dried oregano
  • 1 large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
  • 400g can chickpeas, rinsed, drained
  • 1/2 cup (125ml) dry white wine
  • 600g Ardmona Pureed Tomatoes
  • 1/2 cup (125ml) chicken stock
  • 1 tablespoon chopped flat-leaf parsley
  • Crusty bread, to serve

Method


  • 1

    Heat oil in a casserole or large, deep frypan over medium-high heat. Cook pancetta and chorizo, turning, for 2-3 minutes until starting to crisp. Remove and drain on paper towel. Drain excess oil and fat, leaving 2 tablespoons in pan.


  • 2

    Return the pan to medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Return the pancetta and chorizo to the pan with the garlic and oregano. Stir for a further minute, then add the potatoes, chickpeas, wine, passata and stock. Season, bring to the boil, then reduce heat to low and cook for a further 10 minutes or until the sauce has reduced and thickened. Garnish with parsley and serve with crusty bread.

Notes


+

Available in bottles from supermarkets.

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