Phil O’Neil is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah whips up Chorizo chickpea stew (recipe courtesy recipetineats.com)

Ingredients
1.5 tbsp olive oil
250g / 8 oz chorizo (2 pieces), cut into 8mm / 1/3″ slices (Note 1)
2 garlic cloves, minced
0.5 tsp dried thyme
0.5 tsp smoked paprika (sub normal paprika)
1 bay leaf, preferably fresh, otherwise dried
400g / 14oz can crushed tomato
400g/14 oz can chickpeas, drained (or other beans of choice)
250 ml chicken stock/broth, low sodium
0.25 tsp cooking/kosher salt
0.25 tsp black pepper

Instructions
1. Sauté chorizo – Heat olive oil in a large saucepan or small pot over medium
high heat. Add chorizo and cook for 3 minutes or until golden.
2. Sauté aromatics – Add garlic, thyme, paprika and bay leaf, then stir for 1
minute.
3. Add everything else – Add tomato, chickpeas, chicken stock, salt and pepper.
Stir, bring to a simmer then lower the heat down to medium low so it is
simmering very gently.
4. Cook for 15 minutes (no lid), stirring regularly to ensure the base does not
catch, until the sauce has reduced and thickened.
5. Serve – Discard bay leaf and serve. I love this with hot crusty bread (slathered
with butter!). Recipe Notes: 1. Chorizo are Spanish cured sausages readily
found in everyday grocery stores, deli or fridge section. Packs a load of
flavour, very good bang for your buck. Usually around 125g/4oz each so you’ll
need 2. Dish will work fine if you are slightly over or under. Alternatives –
Other smoked sausages will work a treat here. You just want something with
loads of flavour as it’s used to add flavour into the sauce. 2. Leftovers will keep
for 3 to 4 days in the fridge, or 3 months in the freezer. 3. Nutrition assumes 3
servings.

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