Oven baked chorizo with sweet potato and chickpeas makes a tasty, richly flavoured dish that bakes away in the oven with very little effort.
Main Course, Meat
oven baked chorizo
Author: Laura Scott
2chorizo cooking sausagesskins removed and roughly crumbled
1red onion sliced thinly
1tspRosemary finely chopped
1tspchipotle chilli powder/paste
Salt & pepper
1sweet potatopeeled and roughly chopped
400gtin of chickpeasrinsed
400gtin of peeled plum tomatoes
1bag baby spinach
100gFeta cheese crumbled
Chopped corianderfor garnish
Fry the onion and chorizo pieces (in a wide frying pan) until browned over a medium heat for about 5 minutes
Add in the garlic, chipotle and Rosemary and cook for a further 2 minutes
Add in the sweet potato, chickpeas and seasoning along with the tinned tomatoes and chicken stock.
Stir well, bring up to the boil then transfer the mixture to an oven proof baking dish.
Cover with tin foil then place in a pre-heated oven (180 degrees ) and cook for 1 hour.
Remove from the oven and add a splash more water to loosen the stew then finish off by adding the baby spinach, then crumble over the Feta cheese and top with chopped coriander.
Enjoy with brown rice, quinoa, cous cous or stuff the mixture into warm pitta breads and serve with yoghurt.
This dish could be made vegetarian by replacing the chorizo with vegetrain sausages or fried pieces of firm tofu. It also freezes well.
The recipe 'Oven Baked Chorizo with Sweet Potato & Chickpeas' first appeared on How to cook good food and is copyright.