Ingredients (serves 3)
- 1 tbs olive oil
- 250g piece pancetta, cut into 1cm cubes
- 2 chorizo sausages, sliced
- 1 red onion, chopped
- 1 red capsicum, chopped
- 3 garlic cloves, finely chopped
- 1 1/2 tsp dried oregano
- 1 large potato, peeled, cut into 1.5cm cubes, cooked for 2-3 minutes until almost tender
- 400g can chickpeas, rinsed, drained
- 1/2 cup (125ml) dry white wine
- 600ml tomato passata (found in pasta aisle)
- 1/2 cup (125ml) chicken stock
- 1 tbs chopped flat-leaf parsley
- Crusty bread, to serve
- 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.
- 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.Note: this recipe is also great in the slow cooker. Let it bubble away quietly for up to 6 hours while you are at work or shopping etc...too easy
And now to make one of your own. To really get in the mood for this one, we suggest sitting down with re-runs of Californication whilst sipping this deliciously decadent brew.....enjoy!
- Ice cubes
- 12 thin orange slices
- 1L (4 cups) fresh orange juice
- 180ml vodka
- 90ml Galliano liqueur
- Place a few ice cubes in six serving glasses.
- Divide the orange slices, orange juice, vodka and Galliano among the glasses. Stir to combine. Serve immediately.