A Heart Warming One-Pot with Chorizo, Chickpeas and Tomatoes. Serves 4, takes 35 minutes and freezes well. What You’ll Need: 2 x 225g chorizo cut into chunks with the paper peeled off; 200ml red wine; 500g jar passata with onion & garlic; 2 x 410 tins chickpeas, drained; 2 roasted peppers from a jar, drained and cut into strips; 100g SunBlush tomatoes, drained and a good handful roughly chopped flat leaf parsley. Brown the chorizo in a large pan for 4-5 minutes over a fairly high heat stirring frequently. Tip in the red wine and bring to the boil and then simmer for 5 minutes until reduced by half. Tip in the remaining ingredients except the parsley. Bring back to simmering point, season and let it bubble away for about 15 minutes uncovered, stirring occasionally. Serve in bowls scattered with the parsley and serve with crusty bread. Delicious!
Posted on: Mon, 08 Dec 2014 12:00:00 +0000
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