Chorizo & chickpea stew
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Chorizo & chickpea stew

By Jennifer Joyce

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

  1. 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.

  2. 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.

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