Chickpeas with chorizo and garlic recipe

  • Serves 4
  • 10 mins to prepare and 25 mins to cook
  • 243 calories / serving
  • Freezable
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Heat the olive oil in a saucepan set over a medium heat. Sweat the onion and garlic for 4-5 minutes, stirring occasionally, until they start to soften. Add the chorizo and continue to cook for 1 minute. Add the canned chickpeas and canned chopped tomatoes.

Bring to a simmer and cook covered for 10-15 minutes until the chickpeas are soft. Season to taste then spoon into serving bowls. Garnish with a sprinkle of chopped parsley before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

 

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  • Ingredients

  • 25ml olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 400g canned chickpeas, drained
  • 200g canned chopped tomatoes
  • 120g chorizo, cut into 1cm thick discs
  • salt
  • pepper
  • a few parsley leaves, finely chopped to garnish
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  • Energy 1015kj 243kcal 12%
  • Fat 13.4g 19%
  • Saturates 3.7g 19%
  • Sugars 5.9g 7%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 16.6g Protein 11.5g Fibre 5.2g

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