Chickpea and Chorizo Stew

The Spanish certainly do love their spicy sausage!

Ingredients
1 tbs olive oil
250g piece pancetta, cut into 1cm cubes
2 chorizo sausages, sliced
1 red onion, chopped
1 red capsicum, chopped
3 garlic cloves, finely chopped
1 1/2 tsp dried oregano
1 large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
400g can chickpeas, rinsed, drained
1/2 cup (125ml) dry white wine
600ml tomato passata (You can substitute it for approx 1 cup of tomato paste and 1/4 cup water)
1/2 cup (125ml) chicken stock
1 tbs chopped flat-leaf parsley

Crusty bread, to serve

Method
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 tbs in pan.

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.

Enjoy!