Name: Chorizo stew
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 300 gram (9½ ounces) small kipfler (fingerling) potatoes; 2 tablespoon olive oil; 2 cured chorizo sausages (340g), sliced thinly; 1 medium red onion (170g), sliced thickly; 1 large red capsicum (bell pepper) (350g), sliced thickly; 1 large yellow capsicum (bell pepper) (350g), sliced thickly; 1 teaspoon each ground cumin, coriander and smoked paprika; 3 clove garlic, sliced thinly; 2 dried bay leaves; 1 cup (250ml) chicken stock; 800 gram (1½ pounds) canned cherry tomatoes; 1/4 cup loosely packed fresh flat-leaf parsley leaves; 1 loaf sliced sourdough bread (450g); 1 tablespoon olive oil; 1 tablespoon bottled crushed garlic; 2 tablespoon finely chopped fresh flat-leaf parsley

Chorizo stew

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

300 gram (9½ ounces) small kipfler (fingerling) potatoes

2 tablespoon olive oil

2 cured chorizo sausages (340g), sliced thinly

1 medium red onion (170g), sliced thickly

1 large red capsicum (bell pepper) (350g), sliced thickly

1 large yellow capsicum (bell pepper) (350g), sliced thickly

1 teaspoon each ground cumin, coriander and smoked paprika

3 clove garlic, sliced thinly

2 dried bay leaves

1 cup (250ml) chicken stock

800 gram (1½ pounds) canned cherry tomatoes

1/4 cup loosely packed fresh flat-leaf parsley leaves

1 loaf sliced sourdough bread (450g)

1 tablespoon olive oil

1 tablespoon bottled crushed garlic

2 tablespoon finely chopped fresh flat-leaf parsley

Method

1.Place potatoes in a medium microwave-safe bowl, cover; microwave on HIGH (100%) for 3 minutes or until almost tender. Cover to keep warm.

2.Heat oil in a medium saucepan over high heat; cook chorizo, onion, capsicum and spices, stirring, for 5 minutes or until chorizo is browned and onion softens. Add garlic and bay leaves; cook, stirring, for 1 minute.

3.Cut potatoes into thick rounds. Add potato, stock and tomatoes to pan; bring to the boil. Reduce heat; simmer, covered, 3 minutes or until vegetables are tender. Season to taste. Sprinkle with parsley leaves.

4.Toast bread under grill. Combine oil, crushed garlic and chopped parsley in a small bowl; brush over one side of toast. Serve toast with stew.

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