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.

 

  • 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
  • Energy 1015kj 243kcal 12%
  • Fat 13g 19%
  • Saturates 4g 19%
  • Sugars 6g 7%
  • Salt 1.1g 18%

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

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