Chorizo, Chickpea & Banana Stew |
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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a unique-tasting stew that's packed with flavor. You can use plantains instead of bananas, but they need to be cooked a bit longer. I make my own lean turkey chorizo for this, but any chorizo will do. If you're unconcerned about calories, serve this with some additional fried bananas - yum! Ingredients:
1 tablespoon peanut oil |
1 onion, chopped |
2 garlic cloves, chopped |
1 1/2 tablespoons ginger, grated |
3/4 lb chorizo sausage, casings removed and crumbled |
1 (15 ounce) can diced tomatoes, undrained |
1 pint beef stock or 1 pint chicken stock |
3 bananas, peeled and sliced |
1 (15 ounce) can chickpeas, rinsed and drained |
1 teaspoon salt |
1/4 teaspoon black pepper |
cilantro, to garnish |
Directions:
1. Heat the oil in a large pan over medium-high heat. Stir in the onion, garlic and ginger and fry for 2-3 minutes. Add the chorizo and brown the meat for a further 2-3 minutes. Drain off any excess fat if desired.
2. Add the tomatoes and stock, stir, and bring to a boil. Lower heat, cover, and simmer gently for 30 minutes.
3. Add the chickpeas and bananas to the stew and cook for a further 5 minutes, or until the bananas are just starting to fall apart. Season with a salt & pepper and serve garnished with cilantro.
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