Quick Chickpea, Chorizo & Red Capsicum Stew

Ingredients
- 2 Tbsp olive oil
- 1 onions
- 1 red capsicum, deseeded and sliced
- 200 g chorizo sausage, sliced
- 2 cloves garlic, crushed
- 1 tsp dried oregano
- 400 g can chickpeas, rinsed and drained
- 400 g can crushed or chopped tomatoes (sieved)
- 1 cup chicken stock
- 2 tbsp chopped parsley to garnish
- Crusty bread to serve
Method
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Heat 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.
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Add the chorizo and garlic and cook for a further 3-4 minutes.
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Add 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.
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Serve with warm crusty bread.
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Courtesy of Food Magazine. Recipe by Browyn Byrne. Photography by Shaun Cato-Symonds.