Chorizo & chickpea stew
A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread
- Takes 15 mins
- Serves 2
- Easy
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 tomatoes
- juice 1 lemon
- 400g can chickpeas, drained
- 1 handful flat-leaf parsley, chopped
- toasted sourdough bread, to serve
Method
-
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.
-
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.
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