Cook A Chorizo And Chickpea Stew Using Only 5 Ingredients

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

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.