Chickpea and chorizo stew

Andrew Dwyer
Chickpea and chorizo stew


Serving size: Serves 4-6
Cuisine type: Modern Australian, Spanish
Cooking time: Less than 60 minutes
Course: Main
Favourite flavours: Spicy

Chickpea and chorizo stew is a good way to get your meat and veg in one nutritious and scrumptious dish.
INGREDIENTS

2 tablespoons olive oil
2 red onions, coarsely chopped
2 teaspoons smoked paprika
2 chorizo sausage, sliced
1 red capsicum, cut into 5cm pieces
2 cups dry white wine
2 x 400g canned chickpeas, rinsed and drained
2 x 400g tinned tomatoes
3 cups chicken stock
salt, to taste

METHOD

Heat oil in hot camp oven and add onions; cook, stirring frequently until onions are tender. Add chorizo sausages and capsicum and cook a further 2 minutes or until chorizo is browned and capsicum softened.

Stir in wine, and simmer a few minutes to cook off the alcohol. Add remaining ingredients and simmer for 20 minutes or until sauce has reduced and thickened. Season to taste with salt and serve with crusty bread.

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User comments
I've tried this food and food diiferent and interesting, i've enjoyed the food. and according to be i'll give 3 star for this delicious Chickpea and chorizo stew.
LOVED this recipe - even my hubby who is really fussy and loves hot spicy food liked it. I did however make one change, instead of 2 x 400g cans chick peas, I did 1 x 400g can chick peas and 1 x 400g can bortollini beans..... was delish !

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