Chorizo, Sweet Potato And Brown Rice Stew

• 3/4 cup brown rice
• 3 None chorizo sausages, halved lengthwise, sliced thickly
• 1 None large onion, chopped
• 1 clove garlic, crushed
• 1/2 tsp paprika
• 2 (14 oz cans) diced tomatoes
• 1 (14 oz) can chickpeas, drained, rinsed
• 1 None large sweet potato, peeled, chopped
• 1 cup water
• 1/4 cup roughly chopped parsley

1. Cook rice in a large pot of boiling, salted water according to packet instructions. Heat a large heavy-based saucepan on high. Cook chorizo for 1-2 mins or until browned on each side. Transfer to a plate.
2. Reduce heat to medium and add onion, garlic and paprika. Cook for 4-5 mins or until onion is tender.
3. Return chorizo to pan with tomatoes, chickpeas, sweet potato and water. Bring to a boil, reduce heat to low, then simmer for 10-15 mins or until sweet potato is just tender. Stir through 1/2 of the parsley and season to taste.
4. Stir remaining parsley through rice and serve with the hotpot.

brown rice, chorizo sausages, onion, clove garlic, paprika, tomatoes, chickpeas, sweet potato, water, parsley

Taken from recipes-plus.com/api/v2.0/recipes/29811 (may not work)