Your Recipe

Recipe Instructions:

Ingredients
Chorizo and chickpea stew
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
Chorizo and chickpea stew
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.