Chorizo and chickpea stew

Name: Chorizo and chickpea stew
Prep time: 15 min
Total time: 15 min
Yield: 2 people
Cuisine: International
Ingredients: 1 tbsp olive oil; 100 g chorizo; 1 red pepper; 1 clove garlic; 1 tsp smoked paprika; 400 g chickpeas; 200 g tomatoes; 300 ml vegetable stock; 1 handful parsley

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A fast, warming bowl built on spicy chorizo, chickpeas and stock, ideal for a quick weekday dinner.

Serves: 2 people

Preparation time: 15 min

Ingredients

olive oil – 1 tbsp
chorizo – 100 g
red pepper – 1
garlic – 1 clove
smoked paprika – 1 tsp
chickpeas – 400 g
tomatoes – 200 g
vegetable stock – 300 ml
parsley – 1 handful

Method

STEP 1
Slice the chorizo and dice the pepper. Heat the oil in a saucepan and fry the chorizo until it releases its spicy oils.
STEP 2
Add the pepper and garlic and cook for a couple of minutes until the pepper starts to soften.
STEP 3
Stir in the smoked paprika, chickpeas, tomatoes and stock.
STEP 4
Bring everything to the boil, then simmer briskly until the broth reduces slightly and the flavours come together.
STEP 5
Taste and adjust the seasoning if needed.
STEP 6
Ladle into bowls and finish with chopped parsley.