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

Inspired by New Orleans gumbo this nourishing stew of full of spicy chorizo and soft chickpeas. Perfect with fresh baby spinach leaves.

Looking for more warming winter stews?

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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