Chorizo & chickpea stew
Ingredients
- Step 1 4 cooking chorizo sausages, cut into thick slices
- Step 2 1 red onion, sliced
- Step 3 2 garlic cloves, sliced
- Step 4 1 tsp smoked paprika
- Step 5 1 tsp cumin seed
- Step 6 400g can cherry tomato
- Step 7 juice 1 lemon
- Step 8 400g can chickpea, drained
- Step 9 1 handful flat-leaf parsley, chopped
- Step 10 toasted sourdough bread, to serve
Calories: 529
Carbohydrate: 37 g
Protein: 30 g
Fat: 28 g
Cook time: 15 minutes
Prep time: 5 minutes
Total time: 20 minutes
Servings: 2
TAGS
Dinner
Main course
Spanish
10-30 minute
2 serving
3 of 5-a-day
600 kcal or less
Casserole
Fibre
Folate
Iron
Jennifer Joyce
Main
Make Ahead
Mexican
Paprika sausage
Quick
Spanish sausage
spread
Storecupboard
Tapa
Tapa
Vitamin c
Directions
- 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.