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1. Dry-fry the chorizo for a few mins in a non-stick frying pan until crisp. Carefully pour off any fat from the pan, then tip in the sauce and beans with 100ml water. Bring to a simmer, cover, then lower the heat and bubble for 10 mins. Spoon over rice and serve with yogurt.

463 kcalories, protein 29g, carbohydrate 50g, fat 18 g, saturated fat 6g, fibre 17g, sugar 17g, salt 6.32 g

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Ingredients

• 100g chorizo , sliced
• 350g tub fresh tomato and chilli sauce (we used Waitrose)
• 400g can kidney beans , rinsed and drained
• 400g can chickpeas , rinsed and drained
• rice and natural yogurt, or jacket potatoes and soured cream, to serve

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Difficulty and servings

Serves 2 generously

Preparation and cooking times

Prep 5 mins

Cook 15 mins

Ingredients

• 100g chorizo , sliced
• 350g tub fresh tomato and chilli sauce (we used Waitrose)
• 400g can kidney beans , rinsed and drained
• 400g can chickpeas , rinsed and drained
• rice and natural yogurt, or jacket potatoes and soured cream, to serve

463 kcalories, protein 29g, carbohydrate 50g, fat 18 g, saturated fat 6g, fibre 17g, sugar 17g, salt 6.32 g

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