Spicy chorizo and chickpea braise with smoked almond romesco

A smoky, Spanish-style braise that's warm, rustic and weeknight-friendly.

📝 Ingredients

• 2 tbsp extra-virgin olive oil
• 2 chorizo, thinly sliced
• 1 red onion, cut into thin wedges
• 2 large carrot, halved lenthays, cut into 4cm chunks
• 2 celery stalks, cut into 4cm chunks on an angle
• 3 garlic cloves, crushed
• 2 tsp cumin seeds
• 1/2 tsp chilli flakes (optional)
• 2 small rosemary sprigs
• 1 bay leaf
• 125 ml (1/2 cup) white wine
• 500 gm kipfler potatoes, scrubbed, halved lenthways, cut into 4cm chunks on an angle
• 400 gm can chickpeas, drained and rinsed
• 500 ml (2 cups) chicken stock
• 1/2 bunch kale, stems removed, leaves torn
• Parsley, to serve
• Smoked almond romesco
• 280 gm jar wood-roasted piquillo peppers, drained
• 50 gm smoked almonds
• 1 garlic clove, crushed
• 1 tsp smoked paprika
• 80 ml (1/3 cup) extra-virgin olive oil
• 2 tbsp aged Sherry vinegar (see note)

👨‍🍳 Instructions

1. 11: 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).
2. 22: Meanwhile, for smoked almond romesco, combine all ingredients in a food processor and process until smooth; season to taste.
3. 33: 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.