Chickpea and chorizo stew

Chickpea and chorizo stew

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Spicy Spanish sausages makes this hearty stew taste sensational.

The ingredient of Chickpea and chorizo stew

  1. 1 tablespoon olive oil
  2. 250g piece pancetta, cut into 1cm cubes
  3. 2 chorizo sausages, sliced
  4. 1 red onion, chopped
  5. 1 red capsicum, chopped
  6. 3 garlic cloves, finely chopped
  7. 1 1/2 teaspoons dried oregano
  8. 1 large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
  9. 400g can chickpeas, rinsed, drained
  10. 1/2 cup (125ml) dry white wine
  11. 600ml tomato passata (sugo, see note)
  12. 1/2 cup (125ml) Massel chicken style liquid stock
  13. 1 tablespoon chopped flat-leaf parsley
  14. Crusty bread, to serve

The instruction how to make Chickpea and chorizo stew

  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.

Nutritions of Chickpea and chorizo stew

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calories: https://schema.org
calories: NutritionInformation

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