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
|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|
|Fresh parsley, chopped|
|Sourdough bread, toasted and sliced|
- 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.
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