Chickpea and Chorizo Stew with Popcorn Shoots

Chickpea and Chorizo Stew with Popcorn Shoots

Time

35 Minutes

Difficulty

Ingredients

For 4 people

  • 2 teaspoon(s) sea salt flakes
  • 2 400g cans chickpeas, drained and rinsed
  • 350 grams Chorizo sausages, sliced
  • 0.5 teaspoon(s) ground cinnamon
  • 4 large ripe tomatoes, finely diced
  • 0.5 lemon's juice
  • 1 tablespoon(s) olive oil
  • 0.5 cup(s) chicken or vegetable stock
  • 2 cloves garlic, minced
  • 1 pinch(es) Salt and freshly cracked pepper
  • 0.5 cup(s) of chopped Flowerdale Farm Continental Parsley
  • 600 mL passata
  • 1 red capsicum, seeds removed and chopped
  • 2 bay leaves
  • 70 grams punnet Flowerdale Farm Popcorn Shoots
  • 0.5 cup(s) dry white wine
  • 1 red onion, chopped

Adjust Quantity

Featured Chef's Recipe

Jeffrey Tan

Method

  1. Heat oil in a large thick-based pan over medium heat. Fry chorizo for 3 minutes, turning constantly until orange oil seeps out into the pan.
  2. Remove chorizo from pan and set aside on paper towel. Drain excess oil from pan, leaving about 2 tablespoons. Return the pan to a medium heat and fry the onions, capsicum and garlic until onion is soft and transparent, but not brown.
  3. Add the tomatoes and fry until soft and juicy. Return the chorizo to the pan with the chickpeas, white wine, passata, stock, cinnamon, salt and bay leaves.
  4. Combine well and bring to the boil. Reduce heat to low and simmer for 10 minutes until the sauce has reduced and thickened. Season with salt and pepper, remove from heat and allow to cool for about 5 minutes to thicken further.
  5. Stir through the parsley and popcorn shoots, and squeeze over lemon. Serve immediately, with crusty bread or a side of cous cous.