Speedy chorizo with chickpeas

Speedy chorizo with chickpeas

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

Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Ready in 10 minutes
Freezable

Method

  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.
  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.
Try

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, salt 4.26 g

Recipe from Good Food magazine, March 2004.

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Latest comments and suggestions

  • 25 May 2008

    FOod rated and commented on this recipe

    1 stars

    Very bland on its own. You have to add flavor with seasoning.

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  • 06 September 2008

    archangelrich rated and commented on this recipe

    5 stars

    It's a lovely recipe - it also works substituting chickpeas for butter beans.

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Difficulty and servings

Easy

Serves 2

Preperation and cooking times

Ready in 10 minutes
Freezable

Fast and filling

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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Per serving

366 kcalories, protein 23g, carbohydrate 30g, fat 18 g, saturated fat 5g, fibre 9g, salt 4.26 g

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