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Speedy chorizo with chickpeas

Speedy chorizo with chickpeas

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A star rating of 4.1 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Total time
    • Ready in 10 minutes
  • Easy
  • Serves 2

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

  • Freezable
Nutrition: per serving
NutrientUnit
kcal366
fat18g
saturates5g
carbs30g
sugars0.3g
fibre9g
protein23g
salt4.26g
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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

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.

Goes well with

Recipe from Good Food magazine, March 2004

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Overall rating

A star rating of 4.1 out of 5.11 ratings
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