Jalisco Black-Eyed Pea and Chorizo Stew
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Ingredients
- 400 g black-eyed peas
- 200 g cooking chorizo
- 300 g tomatoes
- 1 onion
- 2 garlic cloves
- 300 ml chicken stock
- 15 g fresh coriander
Nutrition (per serving)
- Calories
- 320 kcal
- Protein
- 18.6 g
- Carbohydrate
- 19.8 g
- of which sugars
- 5.7 g
- Fat
- 16.8 g
- of which saturates
- 6.1 g
- Fibre
- 6.8 g
- Salt
- 2.50 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 cooking chorizo in a large pan for 6 minutes until cooked through and crisp, then set aside.
- 2
Fry the onion and garlic cloves in the same pan for 5 minutes, then add the tomatoes and chicken stock.
- 3
Stir in the black-eyed peas and the chorizo and simmer for 12 minutes until thickened.
- 4
Scatter with fresh coriander before serving.
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