Quick Chickpea, Chorizo & Red Capsicum Stew
Get dinner sorted fast with this chickpea, chorizo and red capsicum stew. Packed with fresh veg, it’s a simple whānau winner.
Ingredients
- 1 onions
- 1 red capsicum, deseeded and sliced
- 200 grams chorizo sausage, sliced
- 2 cloves garlic, crushed
- 1 teaspoons dried oregano
- 400 grams canned chickpeas, rinsed and drained
- 400 grams canned crushed or chopped tomatoes, sieved
- 1 cup chicken stock
- 1 loaf crusty bread
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil
- 1 onions
- 1 red capsicum, deseeded and sliced
- 200 grams chorizo sausage, sliced
- 2 cloves garlic, crushed
- 1 teaspoons dried oregano
- 400 grams canned chickpeas, rinsed and drained
- 400 grams canned crushed or chopped tomatoes, sieved
- 1 cup chicken stock
- 1 loaf crusty bread
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil
- Step 1 of 4Heat the olive oil in a large, deep frying pan or casserole dish over a medium heat. Add the onion and red capsicum and cook for 3-4 minutes, or until the onion is soft.
- Step 2 of 4Add the chorizo and garlic and cook for a further 3-4 minutes.
- Step 3 of 4Add the oregano, chickpeas, tomatoes and chicken stock. Season to taste then simmer for 10 minutes, or until the sauce is reduced and thickened. Sprinkle with parsley.
- Step 4 of 4Serve with warm crusty bread.
Method
- Step 1 of 4Heat the olive oil in a large, deep frying pan or casserole dish over a medium heat. Add the onion and red capsicum and cook for 3-4 minutes, or until the onion is soft.
- Step 2 of 4Add the chorizo and garlic and cook for a further 3-4 minutes.
- Step 3 of 4Add the oregano, chickpeas, tomatoes and chicken stock. Season to taste then simmer for 10 minutes, or until the sauce is reduced and thickened. Sprinkle with parsley.
- Step 4 of 4Serve with warm crusty bread.
Method
- Step 1 of 4Heat the olive oil in a large, deep frying pan or casserole dish over a medium heat. Add the onion and red capsicum and cook for 3-4 minutes, or until the onion is soft.
- Step 2 of 4Add the chorizo and garlic and cook for a further 3-4 minutes.
- Step 3 of 4Add the oregano, chickpeas, tomatoes and chicken stock. Season to taste then simmer for 10 minutes, or until the sauce is reduced and thickened. Sprinkle with parsley.
- Step 4 of 4Serve with warm crusty bread.