Inspired by the flavours of Andalusian cuisine in Spain, this spicy chorizo and soft chickpea braise is a fiery must-try. Smoky paprika, cumin and rosemary infuse the braise with warmth and depth, while tender vegetables soak up every bit of the chorizo broth. A velvety smoked almond romesco — a blend of piquillo peppers, aged Sherry vinegar and toasted nuts — adds tang and richness. Finished with kale for a green bite and plenty of parsley, it’s the kind of hearty, one-pot dinner made for cool nights in.
Ingredients
Method
Preheat oven to 220°C fan-forced. Heat oil in large casserole over medium heat. Add the spicy chorizo and cook, stirring occasionally, until golden (2-3 minutes). Remove from pan. Add onion, carrot and celery and cook, stirring occasionally, until onion is slightly softened (3 minutes). Add garlic, spices and herbs and cook, stirring, until fragrant (1 minute). Deglaze with wine and cook until reduced by half (1 minute). Add potatoes, chickpeas and stock. Return chorizo; bring to the boil. Cover with a tight-fitting lid and braise in oven until vegetables are tender (25 minutes).
Meanwhile, for smoked almond romesco, combine all ingredients in a food processor and process until smooth; season to taste.
Add kale to braise. Return casserole to oven until kale wilts (5 minutes). Discard herbs. Stir through half the romesco; season to taste. Divide braise among bowls. Serve with extra romesco and parsley.
Aged Sherry vinegar has a slightly sweeter, oaky flavour. If using regular Sherry vinegar, reduce to 1½ tbsp for balance.
If time permits, make a double batch and freeze half for later.
Note
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