Cook A Chorizo And Chickpea Stew Using Only 5 Ingredients

Robyn Foyster in Food & Drink On 04/07/2023, 9:05 am

Maximum flavour, minimum fuss – who isn’t a fan of this approach to getting food on the table?
The best thing about slow cooking is that you can throw all the ingredients into a slow cooker and let it do the work for you. It’s so easy and The Australian Women’s Weekly have found a way to make it even easier! By using just 5 ingredients, plus some basic staples, not only will you have less to buy, but there’ll be less to prepare too. Bringing a slow cooker into the equation creates the perfect scenario for saving time, while building the biggest flavours.The Australian Women’s Weekly 5 Ingredients Slow Cooker has over 100 delicious recipes including an influence from international cuisines – Greek, Middle Eastern and Italian to Mexican, Chinese and Indian –ensuring plenty of variety and flavours.
Making a delicious meal has never be so easy, with these effortless, heart-warming recipes.

Here try the Chorizo & Chickpea stew recipe

Five ingredients makes this yummy Chorizo And Chickpea Stew

PREP TIME 5 MINUTES COOK TIME 7 HOURS 10 MINUTES SERVES 4

FIVE INGREDIENTS

2 x 400g (121⁄2oz) cans chickpeas (garbanzo beans)

500g (1lb) cured chorizo

1 tablespoon harissa paste

500g (1lb) jar tomato pasta sauce

120g (4oz) baby spinach leaves

STAPLES

sea salt flakes
freshly ground black pepper extra virgin olive oil

METHOD

1 Preheat a 5-litre (20-cup) slow cooker on ‘sear’ (HIGH) setting.

2 Drain, then rinse chickpeas.

3 Cut chorizo into chunks; add to slow cooker. Cook, uncovered, turning, for 5 minutes or until browned lightly. Add harissa; cook for 30 seconds. Add tomato pasta sauce; bring to a simmer. Stir in chickpeas; season.

4 Adjust setting to LOW; cook, covered, for 7 hours or until sauce is reduced, rich and thickened.

5 Add spinach; stir until wilted. Drizzle with oil; season. Serve.

MAKE IT SIX Add chopped garlic or rosemary in step 3 with the chickpeas.

SERVE IT with the grilled sourdough, garlic naan or cheddar toast, if you like.

THE AUSTRALIAN WOMEN’S WEEKLY 5 INGREDIENTS SLOW COOKER
RRP: $34.99; PAPERBACK
Available where all good books are sold and www.awwcookbooks.com.au

This post was last modified on 01/08/2023 10:52 am

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Robyn Foyster: A multi award-winning journalist and editor and experienced executive, Robyn Foyster has successfully led multiple companies including her own media and tech businesses. She is the editor and owner of Women Love Tech, The Carousel and Game Changers. A passionate advocate for diversity, with a strong track record of supporting and mentoring young women, Robyn is a 2023 Women Leading Tech Champion of Change finalist, 2024 finalist for the Samsung Lizzies IT Awards and 2024 Small Business Awards finalist. A regular speaker on TV, radio and podcasts, Robyn spoke on two panels for SXSW Sydney in 2023 and Intel's 2024 Sales Conference in Vietnam and AI Summit in Australia. She has been a judge for the Telstra Business Awards for 8 years. Voted one of B&T's 30 Most Powerful Women In Media, Robyn was Publisher and Editor of Australia's three biggest flagship magazines - The Weekly, Woman's Day and New Idea and a Seven Network Executive. Her career has taken her from Sydney where she began as a copy girl at Sydney's News Ltd whilst completing a BA in Arts and Government at Sydney University, to London, LA and Auckland. After 16 years abroad, Robyn returned to Sydney as a media executive and was Editor-in-Chief of the country's biggest selling magazine, The Australian Women's Weekly.

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