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The ultimate stew for those cosy nights in, this is the best way to enjoy chickpea and chorizo. Plus you get to mop up the delicious juices with some crusty bread. It couldn't get much better!
Method
Heat a large frying pan over a medium to high heat. Without using any oil, fry the chorizo sausage for 4 to 5 minutes. Remove from the pan and put on a plate with kitchen paper-towel, to drain some of the excess fat.
In the pan, there will be some leftover chorizo oil. Use this oil to cook the onion and the garlic for 3 minutes. Add the tinned tomatoes, the chickpeas and the chilli powder. Return the chorizo to the stew and simmer for 10 minutes.
Serve with some crusty bread and a sprinkling of freshly chopped parsley. It's perfection in a bowl.
Ingredients
| Centra Chopped Tinned Tomatoes 1 piece |
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| Centra Large White Pan 800g 2 slice preferably crusty bread |
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| Chilli Flakes 1 tsp |
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| Chorizo Sausage 100 g sliced |
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| Garlic 1 clove finely diced |
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| Onion 1 piece white, finely diced |
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| Parsley 1 tsp freshly chopped *optional |
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| Tinned Chickpeas 400 g drained |
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| Add all to shopping list | |
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