This recipe for Chickpea and Chorizo Stew is the perfect Winter comfort food

1–2 Tbsp olive oil
200 g chorizo sausage, sliced
1 red or yellow pepper, de-seeded and roughly chopped
2/3 cup rosa or cherry tomatoes, halved
2–3 cloves garlic, roughly chopped
1 level tsp dried chilli flakes
1 x 410 g can chopped peeled tomatoes
2 tsp xylitol (or sugar, or unprocessed sweetener)
1 x 400 g chickpeas, drained
salt and freshly ground black pepper
half a handful each of fresh basil and parsley, roughly chopped

How to
Heat the olive oil in a large shallow frying pan over medium–high heat and fry the chorizo for about 4 minutes until golden, stirring occasionally. Remove the pan from the heat to drain off any excess oil.

Add the red or yellow pepper, halved tomatoes, garlic and chilli flakes and cook for 2–3 minutes before adding the canned tomatoes and sugar. Stir and leave to simmer for about 7 minutes.

Add the chickpeas and simmer for a further 2–3 minutes. Season to taste.

Serve the stew with a starch of your choice; although it’s actually hardly necessary, but if you must then I suggest chunks of fresh ciabatta or couscous, or ‘cauli cous cous’ (recipe soon) and topped with the fresh herbs.

*Recipe originally styled for ‘Smitten’ by Lisa Clark and shot by Warren Heath.

Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.

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