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:
- 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.
- 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.
