Recipe by Ben Milbourne, as featured in Left of the Map on Channel 7 & 7plus. 

Ingredients

100ml extra-virgin olive oil, plus extra for drizzling

1 large onion, thinly sliced

1 tbsp smoked paprika

2 x 330ml bottles of sweet apple cider

600ml chicken stock

400g can chickpeas, drained

50g unsalted butter, cold, chopped

3 chorizo sausages (125g each), 2 halved lengthways and roughly chopped

Crusty bread, to serve

Method

Step 1
Mince one of the chorizo sausages in a food processor, then place it into a cold pan.
Turn the heat to high and cook for about 3-5 minutes.
Add the remaining chopped chorizo and stir, browning the meat along with a bit of butter.

Step 2
Once the chorizo is browned, add the onions, paprika, and chickpeas.
Cook until the onions begin to soften, then pour in the chicken stock and cider.
Let the mixture reduce by half.

Step 3
To serve, ladle the stew into bowls and drizzle with a little olive oil.
Enjoy with crusty bread on the side!