Chickpea and chorizo bake
Budget-friendly chickpeas and flavoursome chorizo simmer in a spiced tomato mixture for a wholesome meal option.
Per Serving: 417kcals, 17.1g fat (5.3g saturated), 46g carbs, 21.9g sugars, 21.9g protein, 13g fibre, 0.432g sodium
|
Prep: Cook: |
10 minutes 15 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4-6 portions |
| Ingredients |
|---|
| 200g chorizo, thickly sliced |
| 1 red onion, sliced |
| 2 garlic cloves, crushed |
| 1 tsp smoked paprika |
| 1 tsp cumin seed |
| 1 x 400g tin of chopped tomatoes |
| Juice of 1 lemon |
| 1 x 400g tin of chickpeas, drained |
| To serve: |
| Fresh parsley, chopped |
| Sourdough bread, toasted and sliced |
directions
- Add the chorizo, onion and garlic to a frying pan over a medium-high heat. Cook for five minutes until the chorizo has released its oils and is beginning to brown.
- Drain any excess oil and stir in the paprika and cumin seeds. Cook for 30 seconds or until fragrant.
- Stir in the tomatoes, lemon juice and chickpeas. Simmer for five minutes until thickened slightly.
- Serve hot with some parsley and toasted sourdough.
Top tip: To freeze, simply bring the stew to room temperature and freeze in a plastic container or in individual dishes. To reheat, simply add to a saucepan over a medium heat and warm through until hot and bubbling.
