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
- Fresh parsley, chopped
- Sourdough bread, toasted and sliced
- Juice of 1 lemon
- 1 x 400g tin of chickpeas, drained
- To serve:
Method:
1. 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.
2. Drain any excess oil and stir in the paprika and cumin seeds. Cook for 30 seconds or until fragrant.
3. Stir in the tomatoes, lemon juice and chickpeas. Simmer for five minutes until thickened slightly.
4. Serve hot with some parsley and toasted sourdough.
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.
