Hello, everyone, this is the first of a handful of recipes I’ve created for #HomeCooked in support of the @ozharvest #HereForHope campaign…… So happy to be part of such an important venture, hard to believe in this day and age that people
Still go hungry!
2 tablespoons of extra virgin olive oil
1 D’Orsogna Chorizo, taken out of its casing and chopped into small pieces
1-2 garlic cloves, thinly sliced
2-4 spring onions, thinly sliced
4 Perfection Fresh minicaps, cut into wedges
1 teaspoon of chilli flakes
2 tins of chickpeas, drained and rinsed
500mL of passata
3 tablespoons of extra virgin olive oil
Salt and pepper for seasoning
500mL chicken stock
Parsley for garnishing
GUIDE / INSTRUCTIONS
Heat up 2 tablespoons of extra virgin olive oil in a large non-stick frying pan.
Add in the capsicum, frying over medium heat for a few minutes.
Add the chorizo, frying it with the stalks of the spring onion and chilli flakes for 1-2 minutes.
Add the garlic and cook for 1 minute.
Add the chickpeas, passata and stock. Season well with salt and pepper.
Bring to a simmer, turn the heat low and cook it with the lid on for 45 minutes until nicely reduced.
Top with chopped parsley, green ends of spring onion and drizzle with olive oil. Serve with crusty bread.