Chickpea and chorizo stew

Spicy Spanish sausages makes this hearty stew taste sensational.

• 1 tablespoon olive oil
• 250g piece pancetta, cut into 1cm cubes
• 2 chorizo sausages, sliced
• 1 red onion, chopped
• 1 red capsicum, chopped
• 3 garlic cloves, finely chopped
• 1 1/2 teaspoons dried oregano
• 1 large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
• 400g can chickpeas, rinsed, drained
• 1/2 cup (125ml) dry white wine
• 600ml tomato passata (sugo, see note)
• 1/2 cup (125ml) Campbell's Real Stock Chicken
• 1 tablespoon chopped flat-leaf parsley
• Crusty bread, to serve

1. Step 1

   Heat oil in a casserole or large, deep frypan over medium-high heat. Cook pancetta and chorizo, turning, for 2-3 minutes until starting to crisp. Remove and drain on paper towel. Drain excess oil and fat, leaving 2 tablespoons in pan.

2. Step 2

   Return the pan to medium heat. Add the onion and capsicum and cook, stirring, for 5 minutes or until softened. Return the pancetta and chorizo to the pan with the garlic and oregano. Stir for a further minute, then add the potatoes, chickpeas, wine, passata and stock. Season, bring to the boil, then reduce heat to low and cook for a further 10 minutes or until the sauce has reduced and thickened. Garnish with parsley and serve with crusty bread.

Available in bottles from supermarkets.