Chorizo, Chickpea & Banana Stew

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!

• Ready In: 45 mins
• Serves: 4

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.