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Chickpea and chorizo stew

Name: Chickpea and chorizo stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
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 Pureed Tomatoes; 1/2 cup (125ml) chicken stock; 1 tablespoon chopped flat-leaf parsley; Crusty bread, to serve

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Spicy Spanish sausages makes this hearty stew taste sensational.

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.