Chorizo, Chickpea & Banana Stew

• 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

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.

peanut oil, onion, garlic, ginger, chorizo sausage, tomatoes, beef stock, bananas, chickpeas, salt, black pepper, cilantro

Taken from www.food.com/recipe/chorizo-chickpea-banana-stew-492440 (may not work)