This was in “Sunday Life” this past weekend, it seemed to me a perfect supper given the Winter has come…recipe by Bill Granger.
I’ve used the wonderful Chorizo sausages available at Eveleigh markets on Saturday. If you make the stew a day early it will be even better.
1 tbsp olive oil, plus extra to drizzle
600 g fresh mild chorizo sausages
2 onion, thinly sliced
3 tsp sweet smoked paprika
1/2 tsp chilli flakes
400g can butter beans, drained and rinsed
400g can chickpeas, darned and rinsed
400g can chopped tomatoes
2 cups chicken stock
250 g baby spinach
crusty bread, to server
Heat the olive oil in a large, high sided frying pan. Cut the sausages into chunks and fry them over a medium-low heat until they are starting to colour and release some of their oils. tip in the onions and cook for a further 5 minutes
Stir in Paprika, chilli flakes, beans, chickpeas and tomatoes, then pour in the stock and bring to the boil. Simmer for 20 minutes, or until the sauce has thickened. Tip in the spinach and allow the heat of the pan to wilt the leaves. Remove from the heat, drizzle with olive oil and serve with crusty bread to soak up any juices.
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