Chorizo & chickpea stew
Contains pork – recipe is for non-Muslims only
A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread
- Takes 15 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 529
- fat 28g
- saturates 11g
- carbs 37g
- sugars 12g
- fibre 9g
- protein 30g
- salt 2.7g
Ingredients
- 4 cooking chorizo sausages, cut into thick slices
- 1 red onion, sliced
- 2 garlic cloves, sliced
- 1 tsp smoked paprika
- 1 tsp cumin seed
- 400g can cherry tomatoes
- juice 1 lemon
- 400g can chickpeas, drained
- 1 handful flat-leaf parsley, chopped
- toasted sourdough bread, to serve
Method
In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.
