Speedy chorizo with chickpeas
Spicy chorizo adds a touch of Spanish flavour to this nourishing chickpea dish
Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 minutes
- Put a medium pan on the heat and tip in the tomatoes followed by a canful of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces and shred the cabbage.
- Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 minutes until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.
Make it Indian
For an Indian-inspired version, use chicken plus a teaspoon of curry paste instead of the chorizo.
Per serving
366 kcalories, protein 23g, carbohydrate 30g, fat 18 g, saturated fat 5g, fibre 9g, sugar 0.3g, salt 4.26 g
Recipe from Good Food magazine, March 2004.
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http://www.bbcgoodfood.com/recipes/1544/
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Ingredients
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Difficulty and servings
Serves 2
Preparation and cooking times
Ready in 10 minutes
Fast and filling
Ingredients
Per serving
366 kcalories, protein 23g, carbohydrate 30g, fat 18 g, saturated fat 5g, fibre 9g, sugar 0.3g, salt 4.26 g
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