Chorizo and chickpea stew

This warming one pot is full of Spanish flavour. Try serving it with a dollop of pesto for an extra tasty finish.

Ingredients

Serves: 4

Ready in: 25 mins

Suitable for freezing

• ½ x 225g Co-op Irresistible Chorizo Ring, chopped into 1cm discs
• 1 red onion, sliced
• 2 red or orange peppers, sliced into strips
• 2 garlic cloves, sliced
• 1 tsp paprika
• 400g tin chopped tomatoes
• 400g tin chickpeas, drained
• 2 tbsp tomato purée
• Squeeze of lemon juice
• Large handful flat-leaf parsley, finely chopped
• Crusty bread, to serve

Method

1. In a large frying pan, heat the chorizo for 2-3 mins until it starts to crisp a little and release its oil, then scoop out with a slotted spoon and set aside, leaving the oil in the pan.
2. Add the onion and peppers to the pan and gently cook for 5-6 mins until softened.
3.  Add the garlic and paprika and cook for a further 1-2 mins.
4.  Add the chopped tomatoes to the veg, then half-fill the empty tomato can with water and pour this in too. Add the chickpeas and tomato purée, stir and simmer for 10 mins until the veg is tender and the sauce thickened.
5.  Stir in the chorizo and simmer for a further 1-2 mins. Season, add a squeeze of lemon juice, then scatter over the chopped parsley and serve with chunks of crusty bread for dipping.