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Chorizo & chickpea stew

Chorizo & chickpea stew

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A star rating of 4.6 out of 5.47 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread

  • Freezable
Nutrition: per serving
NutrientUnit
kcal529
fat28g
saturates11g
carbs37g
sugars12g
fibre9g
protein30g
salt2.7g
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Ingredients

  • 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
  • toasted sourdough bread, to serve

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.

Goes well with

Recipe from Good Food magazine, June 2013

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Overall rating

A star rating of 4.6 out of 5.47 ratings
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