With a fiery kick, this stew ticks all the boxes as a winter warmer. Serve with some crusty bread and mop up the rich tomato sauce. #HomeCooked
- 2 tbsp extra-virgin olive oil
- 200 g soft chorizo sausage, taken out of its casing and chopped into small pieces
- 1-2 garlic cloves, thinly sliced
- 2-4 spring onions, thinly sliced
- 4 capsicums, cut into wedges
- 1 tsp chilli flakes
- 2 tins chickpeas, rinsed
- 500 ml passata
- 3 tbsp extra-virgin olive oil
- 500 ml chicken stock
- parsley and spring onion finely chopped, to garnish
- olive oil, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat 2 tablespoons of oil in a large, non-stick frying pan.
2. Add capsicum. Fry over medium heat for a few minutes, then add the chorizo and the white and pale green part of the spring onion, chilli flakes and cook for 1-2 minutes. Add garlic and cook for 1 minute, stirring.
3. Add the chickpeas, passata and stock, and season well.
4. Bring to a simmer, turn the heat to low and cook, lid on, for 45 minutes until nicely reduced. Top with parsley, green ends of spring onion and a little olive oil, and serve with crusty bread
Silvia Colloca is an ambassador for the #HomeCooked campaign, which brings Aussies' beautiful recipes to cook at home. The campaign supports OzHarvest efforts to provide nourishing food for Aussies in need. To show your support, visit ozharvest.org.