Ingredients Jump to Instructions ↓

  1. Ingredients (serves 3)

  2. 1 tbs olive oil

  3. 250g piece pancetta, cut into 1cm cubes

  4. 2 chorizo sausages, sliced

  5. 1 red onion, chopped

  6. 1 red capsicum, chopped

  7. 3 garlic cloves, finely chopped

  8. 1 1/2 tsp dried oregano

  9. 1 large potato, peeled, cut into 1 1/2cm cubes, cooked for 2-3 minutes until almost tender

  10. 400g can chickpeas, rinsed, drained

  11. 1/2 cup (125ml) dry white wine

  12. 600ml tomato passata (sugo, see note)

  13. 1/2 cup (125ml) chicken stock

  14. 1 tbs chopped flat-leaf parsley

  15. Crusty bread, to serve

Instructions Jump to Ingredients ↑

  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 tbs in pan.

  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.


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