Chickpea and Chorizo Stew with Nduja
Ingredients
- 2 tbsp olive oil
- 1 large red onion finely chopped
- 3 cloves garlic
- 1 red bell pepper diced
- 300g chorizo sausage - skin removed and sliced 1.5cm pieces cut on an angle
- 1 tbsp nduja
- 1 tbsp smoked paprika
- 2 x 400g tin chickpeas - drained
- 2 x 400g tin chopped tomatoes
- 190ml chicken stock
- Handful fresh parsley finely chopped
- Handful fresh basil chopped
- Salt and black pepper to taste
Optional additions
- Yellow or orange bell pepper
- Diced carrot
- Baby leaf spinach
Preparation
In a large pan, heat oil to a medium high heat on the hob and add the chopped onions. Sauté until translucent then stir in the garlic and red pepper. Sauté for a few more minutes before stirring in the chorizo.
Sauté the chorizo for approximately five minutes before adding the paprika. Stir continuously for a couple of minutes, then stir in the chickpeas, chopped tomatoes and stock.
Cover loosely and simmer on medium for 30 minutes. Stir in the nduja and leave uncovered to reduce on a medium simmer for around 15 minutes or longer if needed until the stew is quite thick. Stir in the chopped parsley and basil, simmer for a final couple of minutes and season to taste.
