Name: Speedy chorizo with chickpeas
Total time: 10 min
Yield: 2
Cuisine: Spanish
Ingredients: 400g can chopped tomatoes; 110g pack chorizo (unsliced); 140g wedge Savoy cabbage; sprinkling dried chilli flakes; 410g can chickpeas drained; 1 chicken or vegetable stock cube

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Speedy chorizo with chickpeas

Speedy chorizo with chickpeas

Sara Buenfeld

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Serves 2

Easy

Total time: 10 mins

Ready in 10 minutes

A star rating of 4.2 out of 5.12 ratingsRate

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Spicy chorizo adds a touch of Spanish flavour to this nourishing chickpea dish

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Curried flatbread

A star rating of 3.7 out of 5.6 ratings

Ingredients

Nutrition

Units:

MetricUS

400g can chopped tomatoes
110g pack chorizo

(unsliced)
140g wedge Savoy cabbage
sprinkling dried chilli flakes
410g can chickpeas

drained
1 chicken or vegetable stock

cube

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Nutrition: per serving

kcal366
fat18g
saturates5g
carbs30g
sugars0.3g
fibre9g
protein23g
salt4.26g

Method

step 1

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.
step 2

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.

RECIPE TIPS

MAKE IT INDIAN

For an Indian-inspired version, use chicken plus a teaspoon of curry paste instead of the chorizo.

Recipe from Good Food magazine, March 2004

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A star rating of 4.2 out of 5.12 ratings

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