Chorizo and Chick Pea Stew


  • 1 lb. of new potatoes (small red potatoes) scrubbed
  • 1 teaspoon of olive oil
  • 2 red onions, chopped
  • 2 red peppers chopped
  • 3 oz. of chorizo sausage, thinly sliced
  • 1 lb of plum tomatoes, chopped or 13 oz. can of chopped tomatoes
  • 14 oz can of chick peas, drained and rinsed
  • fresh chopped parsley for garnish


  1. Cook the potatoes in a saucepan of boiling water for 12 to 15 minutes until tender. Drain and then slice.
  2. Meanwhile, heat the oil in a large frying pan and fry onions and red peppers over a medium heat for 3-4 minutes. Add the chorizo and cook, turning frequently, for two minutes.
  3. Stir the potato slices,s tomatoes and chickpeas into the pan and bring to boil. Reduce the heat and cook gently for ten minutes.
  4. Scatter over the parsley to garnish and serve with some hot garlic bread to mop up all the juices.



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