I wish I could say I lovingly shopped for this spicy stew of chickpeas and chorizo sausages, and that I made it to ward off the early Autumn chill. Because that would sound nice and romantic, wouldn’t it? But the sad truth is, I didn’t have time to make what I’d planned to make for dinner, and I felt like something tart and spicy… and then it suddenly hit me that I have all the necessary ingredients for this dish. And it wouldn’t (and didn’t) take much time to make.

I had a vague recollection of having read this recipe somewhere, and basically threw it all together and hoped for the best. It turned out quite well, and I think I’ll really enjoy it for lunch today. (OH MY GOODNESS! BBQ Man had some for breakfast! Is there any left???)

I served it with buttery polenta – although what I really wanted was the dense, chewy bread that we used to have at a Spanish restaurant in Adelaide. Next time I’ll actually plan to make this dish and will have good bread and olive oil to serve alongside it.


josashimi’s chickpea and chorizo stew

Serves 4-6


3 chorizo sausages

400 g canned chickpeas

1 medium red capsicum, cut to bite size pieces

2 medium zucchini, sliced into coins

1 small onion, finely chopped

2-4 garlic cloves, finely chopped

1/2 cup red wine

800g canned, diced tomatoes

2 tbs Spanish smoked paprika

1 tbs dried thyme


Heat oil in pan, fry onions for 2-3 minutes, then add garlic and stir

Add red wine, capsicum and chorizo, cook until the capsicum softens and the chorizo browns

Add zucchini, stir for 2-3 minutes, then add tomatoes, paprika and thyme, simmer for another 5 minutes

Serve with crusty bread

This is Jamie Oliver’s take on this stew. His is a more complex version.

PS. BBQ Man tells me there’s ‘A little bit left’ … 



Let’s face it. There’s nothing quite as irresistible as a pasta bake. Pasta ranks right up there on the comfort food stakes, and when it’s served all simmering and snug under a blanket of melted cheese…moan… (Great! Now all I’m thinking of is the leftovers in the fridge. Argh!) I love pasta bakes with chunky veggies, which cleverly absorb all the lovely, herby tomatoey flavours in the sauce, while it bakes. I threw this together for dinner with the vegetables that I had in the fridge – mushrooms, zucchini and carrot. Feel free to change the veggies to suit your tastes. There’s a vegetarian alternative given in the recipe. Enjoy!

josashimi’s pasta bake


200 g bacon, chopped OR 200 g sun dried tomatoes, chopped

300 g zucchini, sliced into batons (about 3 medium-sized zucchini)

200 g carrot, grated (about 2 medium-sized carrots)

200 g mushrooms, sliced

2-4 garlic cloves, finely chopped

200 – 300 g cheese, grated (more, if you like!)

150 g sour cream

400 g canned tomatoes

1/2 tsp mixed dried herbs

500 g pasta

Chopped parsley, to taste


Heat oil in pan and fry garlic, stirring, for 3-4 minutes (make it  5-8 minutes for the vegetarian option).

Add bacon and cook for a further 5 minutes.

Add zucchini and mushrooms to pan for 5 minutes, then add carrot and dried herbs (and sun dried tomatoes). Cook for further 3-5 minutes, stirring.

Add tomatoes and sour cream, mix thoroughly and bring to a simmer for 2 minutes. Set aside while you cook the pasta.

Cook the pasta a minute or two less than packet instructions. (This will give you a tastier pasta bake, because the slightly undercooked pasta will then finish cooking in the oven, and will better absorb the sauce)

Toss the pasta with the sauce and pour into a baking dish. Top with grated cheese and bake in a 200C oven for 30 minutes, or until the top just begins to brown.

Serve with a generous topping of chopped parsley.