Heat oil in a large, deep non-stick frying pan
over medium heat. Add speck and cook, stirring
often, for 4 minutes or until golden. Transfer to
a plate. Add sausage to pan and cook, stiring
often, for 5 minutes or until golden. Transfer to
plate with speck.
Add onion and capsicum to the pan and cook 3-4
minutes or until soft. Add garlic paprika, cumin
and oregano. Cook for 1 minute. Add potato, tomato
and ½ cup water to pan. Bring to the boil and
simmer until potato is tender. Return speck and
sausage to pan with chickpeas. Cook for 5 minutes
or until liquid has thickened. Season with salt
and pepper.
Serving
Suggestions
Sprinkle with oregano leaves (optional) and serve with crusty bread.
Originally Submitted
3/24/2012
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