Chorizo and tomato bake
Dinner is made easy with this freezable chorizo and tomato bake. Packed with veg and tasty sausage, it’s a great way to get ahead for busy nights.
- 2 tbs olive oil
- 2 x 450g pkts Primo Gourmet Beef & Pork Chorizo Sausages
- 2 red onions, cut into wedges
- 2 medium eggplants, coarsely chopped
- 2 red capsicum, seeded, cut into wedges
- 2 yellow capsicum, seeded, cut into wedges
- 1 tsp smoked paprika
- 2 x 400g cans diced tomatoes
- 2 x 400g cans chickpeas, rinsed, drained
Preheat oven to 180°C. Heat the oil in a large ovenproof saucepan over medium heat. Add the chorizo and cook, turning, for 5 mins or until browned. Add the onion and cook, stirring, for 2 mins or until the onion softens.
Add the eggplant and cook, stirring, for 5 mins or until eggplant is tender. Add combined capsicum and paprika and stir to combine. Add the tomato, chickpeas and 1 1/2 cups (375ml) water and bring to the boil. Transfer to the oven. Bake for 30 mins or until the chorizo is cooked through and sauce thickens.
Transfer half the chorizo mixture to an airtight container. Set aside to cool before placing in the freezer (see tip below). Divide the remaining chorizo mixture among serving bowls. Season.
Serve with coriander sprigs and sliced Coles Bakery Stone Baked by Laurent Sourdough Baguette.
Freeze the cooled mixture for up to 3 months. Thaw overnight in the fridge or until completely thawed. Reheat in a saucepan over medium heat, partially covered and stirring occasionally, for 10-15 mins or until heated through.
The great thing about this dish is that you can swap out the veg for whatever you have in the fridge. Try using carrot, pumpkin or potato.