- 1 cup brown rice
- 3 chorizo (spanish style) sausages, halved lengthways, sliced thickly
- 1 large onion, chopped
- 1 garlic clove, crushed
- 1 1/2 teaspoon paprika
- 2 400g cans diced tomatoes
- 400 gram cans chickpea, drained, rinsed
- 1 large sweet potato (500g), peeled, chopped
- 1 cup water
- 1/2 cup roughly chopped parsley
- 1Cook rice in a large pan of boiling, salted water according to packet instructions. Heat a large heavy-based saucepan on high. Cook chorizo for 1-2 minutes or until browned on each side. Transfer to a plate.
- 2Reduce heat to medium and add onion, garlic and paprika. Cook for 4-5 minutes or until onion is tender.
- 3Return chorizo to pan with tomatoes, chickpeas. Sweet potato and water. Bring to the boil, reduce heat to low, then simmer for 10-15 minutes or until sweet potato is just tender. Stir through 1/2 of the parsley and season to taste.
- 4Stir remaining parsley through rice and serve with the hotpot.
If you don't like spicy sausages, use your favourite sausages or frankfurts. You can cook the sausages before cutting them into chunks. Add some chopped red capsicum in step 4, if you like. White rice or a combination rice could be used in place of brown.
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