Name: Chorizo and chickpea stew
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 2 tablespoon olive oil; 2 cured chorizo sausages (340g), sliced; 2 brown onions (300g), sliced thinly; 1 tablespoon brown sugar; 2 teaspoon cumin seeds; 1 teaspoon ground coriander; 1 cup (250ml) chicken stock; 1/2 cup (75g) raisins; 800 gram canned crushed tomatoes; 800 gram canned chickpeas, drained, rinsed; 60 gram baby spinach leaves

Chorizo and chickpea stew

Smoky and delicious baked chorizo and chickpea stew from Australian Women's Weekly.

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Serves 6

Cook

1H 10M

Ingredients

2 tablespoon olive oil

2 cured chorizo sausages (340g), sliced

2 brown onions (300g), sliced thinly

1 tablespoon brown sugar

2 teaspoon cumin seeds

1 teaspoon ground coriander

1 cup (250ml) chicken stock

1/2 cup (75g) raisins

800 gram canned crushed tomatoes

800 gram canned chickpeas, drained, rinsed

60 gram baby spinach leaves

Method

1.Preheat oven to 200°C/400°F

2.Heat half the oil in a flameproof baking dish over high heat; cook chorizo until browned. Remove from dish. Add onion and sugar to dish; cook, stirring occasionally, over medium heat, 15 minutes or until onion is lightly caramelised. Add seeds and coriander; cook, stirring, 1 minute.

3.Return chorizo to dish with stock, raisins, tomatoes and chickpeas; bring to the boil. Cover; bake 40 minutes. Stir in spinach. Season.

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