Chorizo and Chickpea Stew
This chorizo and chickpea stew is deliciously herby and spicy. Try and cook it as long as you can, the chorizo will melt in your mouth and taste amazing!
Servings 4 servings
- 50 ml Olive Oil
- 200 g Chorizo sliced
- 1 Onion chopped
- 2 Cloves Garlic chopped
- 400 g tin Chickpeas drained
- 400 g tin Chopped Tomatoes
- 1 tbsp Fresh Rosemary chopped
- 500 ml Chicken or Veg Stock
- 1 Red Pepper sliced
Preheat your oven to 180°Heat the oil and cook the onion, garlic and chorizo over a medium heat for 5-10 minutes.
Add the chickpeas and stir so that they are coated in the oil. Add the tomatoes, stock, sliced pepper and rosemary, bring to a simmer and then cover and put in the oven for 2-3 hours.* Serve over mash or with crusty bread.
The longer you cook it for the softer the chorizo will be and the more the flavours will have melded together.
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Calories: 510kcal | Carbohydrates: 27g | Protein: 21g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 47mg | Sodium: 1220mg | Potassium: 765mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1065IU | Vitamin C: 50.1mg | Calcium: 83mg | Iron: 3.5mg