serves
4
prep
15 minutes
cook
50 minutes
difficulty
Easy
serves
4
people
preparation
15
minutes
cooking
50
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp extra-virgin olive oil
- 200 g soft chorizo sausage, taken out of its casing and chopped into small pieces
- 1-2 garlic cloves, thinly sliced
- 2-4 spring onions, thinly sliced
- 4 capsicums, cut into wedges
- 1 tsp chilli flakes
- 2 tins chickpeas, rinsed
- 500 ml passata
- 3 tbsp extra-virgin olive oil
- 500 ml chicken stock
- parsley and spring onion finely chopped, to garnish
- olive oil, to garnish
Instructions
1. Heat 2 tablespoons of oil in a large, non-stick frying pan.
2. Add capsicum. Fry over medium heat for a few minutes, then add the chorizo and the white and pale green part of the spring onion, chilli flakes and cook for 1-2 minutes. Add garlic and cook for 1 minute, stirring.
3. Add the chickpeas, passata and stock, and season well.
4. Bring to a simmer, turn the heat to low and cook, lid on, for 45 minutes until nicely reduced. Top with parsley, green ends of spring onion and a little olive oil, and serve with crusty bread
Silvia Colloca is an ambassador for the #HomeCooked campaign, which brings Aussies' beautiful recipes to cook at home. The campaign supports OzHarvest efforts to provide nourishing food for Aussies in need. To show your support, visit
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
