Chickpea, Chilli And Chorizo Stew

Chickpea, Chilli And Chorizo Stew

Prepare a flavourful chickpea and chorizo stew with these simple steps. Before serving, garnish with chopped parsley, green ends of spring onion, and a drizzle of olive oil. Serve hot with crusty bread for a satisfying meal.

Time

  • 25 mins prep
  • 25 mins cook
  • 50 mins total

CHEF

Silvia Colloca

cuisine

Italian

social

Silvia Colloca

Difficulity

Easy/Beginner

cooperated brands

Perfection Fresh

D’Orsogna

Chickpea, Chilli And Chorizo Stew

Chickpea, Chilli And Chorizo Stew

Full Recipe In details

Ingredients

  • 2 tablespoons of extra virgin olive oil
  • 1 D’Orsogna Chorizo, taken out of its casing and chopped into small pieces
  • 1-2 garlic cloves, thinly sliced
  • 2-4 spring onions, thinly sliced
  • 4 Perfection Fresh minicaps, cut into wedges
  • 1 teaspoon of chilli flakes
  • 2 tins of chickpeas, drained and rinsed
  • 500mL of passata
  • 3 tablespoons of extra virgin olive oil
  • Salt and pepper for seasoning
  • 500mL chicken stock
  • Parsley for garnishing

Methods

  • Heat up 2 tablespoons of extra virgin olive oil in a large non-stick frying pan.
  • Add in the capsicum, frying over medium heat for a few minutes.
  • Add the chorizo, frying it with the stalks of the spring onion and chilli flakes for 1-2 minutes.
  • Add the garlic and cook for 1 minute.
  • Add the chickpeas, passata and stock. Season well with salt and pepper.
  • Bring to a simmer, turn the heat low and cook it with the lid on for 45 minutes until nicely reduced.
  • Top with chopped parsley, green ends of spring onion and drizzle with olive oil. Serve with crusty bread.

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