Chorizo & chickpea stew
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Serves 2
Easy
Prep: 5 mins
Cook: 10 mins
A star rating of 4.5 out of 5.69 ratingsRate
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A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread
Freezable
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Sourdough
A star rating of 3.7 out of 5.20 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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 tomato
-
juice 1 lemon
-
400g can chickpea
drained
-
1 handful flat-leaf parsley
chopped
-
sourdough
to serve
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Nutrition: per serving
- kcal529
- fat28g
- saturates11g
- carbs37g
- sugars12g
- fibre9g
- protein30g
- salt2.7g
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Method
-
step 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.
-
step 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.
Recipe from Good Food magazine, June 2013
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A star rating of 4.5 out of 5.69 ratings
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