Sourdough
Baking a loaf of this dense, chewy bread requires making a fermented 'starter' from flour, but it's worth the effort
Chorizo & chickpea stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 4 cooking chorizosausages, cut into thick slices
- 1 red onionsliced
- 2 garlic clovessliced
- 1 tsp smoked paprika
- 1 tsp cumin seed
- 400g can cherry tomato
- juice 1 lemon
- 400g can chickpeadrained
- 1 handful flat-leaf parsleychopped
- toasted sourdough breadto serve
Nutrition: per serving
- kcal529
- fat28g
- saturates11g
- carbs37g
- sugars12g
- fibre9g
- protein30g
- salt2.7g
Method
step 1
In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
step 2
Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.
