Saucy Moroccan Beans and Chorizo

with Herb Bread Dippers

1¼ tbs olive oil

1 tbs tomato sauce

½ tsp sugar

180ml (¾ cup) boiling water

medium deep frypan

oven tray

foil

Cut the capsicum into 2cm chunks. Finely chop the parsley leaves and stems, keeping them separate. Crush or finely chop 2 garlic cloves. Cut the chorizo into 1cm-thick slices. Drain and rinse the beans.

Put the chorizo in a cold medium deep frypan over medium-high heat and cook, turning, for 4-5 mins until browned. Reduce the heat to medium, add the capsicum and 2 tsp olive oil and cook, stirring, for 3 mins or until softened. Add the parsley stems, Moroccan seasoning and 1 tbs tomato sauce and cook, stirring, for 30 secs or until fragrant.

Add the beans, half the tomatoes* (see Make it yours), ½ tsp sugar and 180ml (¾ cup) boiling water to the chorizo mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 10 mins or until slightly thickened.

Meanwhile, preheat the grill to high. Line an oven tray with foil. Combine the garlic, half the parsley leaves and 3 tsp olive oil in a bowl. Cut the rolls in half. Put on the lined tray, cut-side up, and brush with the parsley mixture. Grill the rolls for 2-3 mins until golden and crusty.

Divide the chorizo and beans among bowls and scatter over the remaining parsley. Serve with the herb bread dippers and enjoy!

Chorizo loves woody herbs. If you have some on hand, throw ½ tsp finely chopped rosemary or thyme leaves into the pan with the tomatoes for a fragrant twist.