Chickpeas with Chorizo and Potatoes
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Ingredients
- 500 g tinned chickpeas, drained
- 150 g chorizo, diced
- 350 g potatoes, peeled and diced
- 1 onion, finely chopped
- 2 garlic cloves
- 2 ripe tomatoes, finely chopped
- 1 tsp sweet smoked paprika
- 500 ml chicken stock
Nutrition (per serving)
- Calories
- 423 kcal
- Protein
- 21.2 g
- Carbohydrate
- 39.9 g
- of which sugars
- 5.4 g
- Fat
- 18 g
- of which saturates
- 5.8 g
- Fibre
- 11 g
- Salt
- 2.87 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the chorizo in a dry large pan for 3 minutes until it releases its oil. Add the onion and garlic and cook for 5 minutes.
- 2
Stir in the tomatoes and smoked paprika and cook for 3 minutes, then add the potatoes and stock.
- 3
Bring to a simmer, cover and cook for 15 minutes until the potatoes are nearly tender.
- 4
Stir in the chickpeas and simmer, uncovered, for 8-10 minutes until the potatoes are fully tender and the stew has thickened slightly.
- 5
Season to taste and serve hot.
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