Hot chorizo and bean stew
I have developed a taste for Wellington. On recent visits, I found the diversity and quality of the cafes and restaurants impressive - the locals are spoilt for choice. Harringtons of Miramar supply restaurant and specialist retailers with an eclectic mix of international-style sausages as well as fresh meat cuts.
|2 cloves||Garlic, crushed|
|400 g||Chickpeas, canned, drained|
|1 Tbsp||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
|1||Onion, small, diced|
|400 g||Canned tomatoes, in juice|
|¼ cup||Flat leaf (Italian) parsley, chopped|
|300 g||Chorizo sausages, smoked, sliced into rounds|
|8||Black olives, pitted|
- Peel and boil the potatoes until just cooked. Cut into cubes.
- Heat the oil in a large frying pan. Saute the garlic and onion for a few minutes to soften. Add the chorizo and seasonings. Cover and cook for 3-4 minutes.
- Stir in the potatoes, tomatoes and beans. Cover and simmer for 3-4 minutes. Add the herbs and olives, heat through and serve.