Hot chorizo and bean stew

I have developed a taste for Wellington. On recent visits, I found the diversity and quality of the cafes and restaurants impressive - the locals are spoilt for choice. Harringtons of Miramar supply restaurant and specialist retailers with an eclectic mix of international-style sausages as well as fresh meat cuts.

Ingredients

2 cloves	Garlic, crushed
400 g	Chickpeas, canned, drained
1 Tbsp	Extra virgin olive oil
1 to taste	Salt & freshly ground pepper
1	Onion, small, diced
400 g	Canned tomatoes, in juice
¼ cup	Flat leaf (Italian) parsley, chopped
300 g	Chorizo sausages, smoked, sliced into rounds (Main)
2	Potatoes
¼ cup	Basil
8	Black olives, pitted

Directions

1. Peel and boil the potatoes until just cooked. Cut into cubes.
2. Heat the oil in a large frying pan. Saute the garlic and onion for a few minutes to soften. Add the chorizo and seasonings. Cover and cook for 3-4 minutes.
3. Stir in the potatoes, tomatoes and beans. Cover and simmer for 3-4 minutes. Add the herbs and olives, heat through and serve.