Preheat the oven to 220ºC/200ºC fan-forced. To prepare the ingredients, halve and deseed the red capsicum. Slice the mild choizo thinly on the diagonal, finely chop the red onion and parsley, peel and crush the garlic, drain and rinse the chickpeas, and wash the baby spinach leaves.

On a foil lined tray, place the red capsicum halves cut side down and bake in the oven for 15 minutes or until they have blistered and the skin loosens. 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, then slice the flesh into small strips.

Meanwhile, 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 smoked paprika, red onion, and garlic and sauté for 2 minutes. Add the risoni and stir to coat the grains then add the diced tomatoes, chickpeas, water and brown sugar and simmer for 15-20 minutes, or until the risoni is soft (but not mushy!). Add a little extra water if the dish is too dry. Stir through the cooked capsicum and baby spinach leaves until wilted.

To serve, divide the chorizo stew between bowls and serve with parsley on top. Enjoy!