Smoky Chorizo Risoni

To prepare the ingredients, diagonally slice the chorizo. Finely chop the brown onion and parsley. Peel and crush the garlic. Dice the zucchini. Halve and deseed the capsicum. Drain and rinse the chickpeas.

Heat a heavy based pot or casserole dish over a medium-high heat. Add in the olive oil and chorizo and fry for 5 minutes or until it is nice and crispy on the edges. Then add the HelloFresh smoked paprika, brown onion, and garlic and sauté for 2 minutes. Add the risoni and stir to coat the grains then add diced tomatoes, chickpeas, zucchini, water, and brown sugar and simmer for 15-20 minutes or until the risoni is soft (but not mushy)!

On a foil lined tray, place the capsicum halves (cut side down so that the skins char nicely) in the oven for 10 minutes or until they have blistered and charred. Carefully remove the tray and wrap the capsicum in the foil and allow it to steam for 5 minutes. Unwrap and peel back the charred skin, slice the flesh and add to the pot.