Ingredients

The following ingredients have 4 Servings
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 1 stalk celery finely chopped
  • 1/2 capsicum finely chopped
  • 3 tbs olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 can whole tomatoes
  • 400 g chickpeas drained
  • 200 g chorizo sausages
  • 2 bacon rashers
  • 1 tbs light soy sauce
  • 1 handful parsley finely chopped
  • 700 ml Massel chicken stock (liquid)

Instruction

  • Add the olive oil into your largest pot and add finely chopped onion, celery, carrot and capsicum. Saute until brown bits are starting to form then transfer to a plate.
  • Add finely diced bacon and sliced chorizo to pot. Saute on medium-high heat until they appear crispy and browned and a reddish oil is appearing in the pot.
  • Add vegetables back into pot with the meat and saute with paprika and cumin for 2-3 mins or until the paprika an cumin become aromatic.
  • Add stock, tomatoes, chickpeas, soy sauce and simmer for 20 mins. If it looks too thick add some water or more stock.
  • After 20 mins turn off heat and allow to cool slightly before serving. Serve with a generous sprinkle of parsley and over-the-top buttered, crusty bread.