Spicy Spanish sausages makes this hearty stew taste sensational.
Prep Time : 0:10 | Cook Time : 0:20 | Total Time : 0:30 | Serving : 3 person.
Ingredients
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1 tablespoon olive oil
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250g piece pancetta, cut into 1cm cubes
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2 chorizo sausages, sliced
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1 red onion, chopped
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1 red capsicum, chopped
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3 garlic cloves, finely chopped
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1 1/2 teaspoons dried oregano
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1 large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
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400g can chickpeas, rinsed, drained
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1/2 cup (125ml) dry white wine
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600ml tomato passata (sugo, see note)
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1/2 cup (125ml) Massel chicken style liquid stock
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1 tablespoon chopped flat-leaf parsley
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Crusty bread, to serve
Method
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Step 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.
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Step 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.