Ingredients:
2 tbs oil
3 red onions
3 cloves garlic
300g tins peeled plum tomatoes
250g chickpeas
475ml water
2 tsp paprika
1 tsp crushed chilli flakes
2 carrots
1 potato
4 chicken thighs
110g chorizo
Preparation:
Preheat oven to 200 degrees C
Stir in onions and
garlic with oil, cook until the onion turned translucent.
Add tomatoes, chickpeas and water; paprika, chilli flakes, salt, and pepper.
Stir in carrots and potatoes, add chicken
Bring to a boil over high heat, then reduce heat to medium, cover and simmer about 25 minutes.
Remove chicken from the stew and set aside. Stir in the chorizo, then pour the stew into a baking dish. Place the chicken thighs
on top.
Bake in preheated oven until the chicken skin is crispy, about 15 minutes.
