Chickpea & Chorizo Stew ‘Con 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
- 1-2 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
- additional veg suggestions
- 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 approx five mins 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 mins or longer if needed until the stew is quite thick, stir in the chopped parsley and basil, simmer for a final couple of mins and season to taste