• 8 small roma tomatoes
• 12 small kipfler potatoes, scrubbed
• 2 Tbsp extra virgin olive oil
• 1 chorizo, thinly sliced
• 1 red onion, finely sliced
• 1 tsp capers, drained
• 4 cloves garlic, sliced
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 400g can chickpeas, drained
• ¼ cup dry sherry
• Juice of 1 lemon
• 1 tsp brown sugar
• Sea-salt flakes and freshly ground black pepper, to season
• 1 bunch sage, leaves picked
• Extra sage leaves, to garnish
• Crusty bread, to serve
Preheat oven to 200°C. Cut a small cross on the base of each tomato and put in a large heatproof bowl. Fill a second large bowl with iced water. Cover tomatoes with boiling water and stand for 20 seconds. Drain and transfer to iced water. When cool enough to handle, peel and discard skin from tomatoes. Slice into quarters and remove and discard seeds. Set aside.
Put potatoes in a large saucepan and cover with cold water. Bring to the boil over a high heat, then simmer for 15 minutes or until tender. Drain well, then peel off and discard skin while hot. Set aside.
Meanwhile, heat oil in a large frying pan over a medium heat. Add chorizo and cook for 3 minutes on each side or until golden and crispy.
Add onion, capers, garlic, paprika and cumin, stirring to combine, and cook for 4 minutes or until onions have softened. Stir in chickpeas, sherry, lemon juice and brown sugar. Season with salt and pepper.
Stir in potatoes, tomatoes and sage. Spoon mixture into four 2-cup capacity ovenproof dishes with lids. Cover and bake for 25 minutes or until heated through. Garnish with extra sage and serve with crusty bread.