Chorizo Sausage Stew

This hearty and comforting chorizo sausage stew is so spicy and delicious. Super easy, you can make it in only 20 minutes. It’s my favourite stew of all time, and it’s perfect for leftovers as it can be changed up and served with so many different carbs. Try serving it with pasta - my fav (seriously - it’s too good!), mash potato or crusty sour dough bread.

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Ingredients:

Olive oil to fry

4 chorizo sausages, cut into thin slices

1 small brown onion, finely diced

4 small garlic cloves or 2 large, minced

1/2 tsp dried thyme

1/2 tsp of smokey paprika

2 bay leaves, fresh is best but otherwise dried

600-800g of crushed tomato’s

400g/14 oz can chickpeas, drained (or other beans of choice)

3/4-1 cup chicken stock/broth, low sodium

1/4 tsp cooking/kosher salt

1/4 tsp white pepper

Method:

Heat your olive oil in a large pan and cook chorizo sausages in batches, until golden all over. Remove from pan and transfer to separate bowl.

Add more oil if needed, then fry onion, and garlic in the sausage juices. Once translucent, add in your spices and salt and pepper.

Fry for a minute or so until aromatic, then add back in your sausages, followed by your crushed tomatoes, bay leaves and chicken stock. Add in your chickpeas, mix all together and simmer covered for approx 15 minutes. If your sauce needs further reducing to thicken, cook uncovered for another 5 minutes.

Remove bay leaves, garnish with parsley for extra flavour and serve over pasta, mash potatoes or with your fav crusty bread.

With love,

Tara x