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Chorizo and chickpeas in red wine recipe

11 ratings

Sweet, smoky and rich in flavour, you can't go wrong with this chorizo and chickpea recipe. Ready in just 10 minutes and easy on the wallet too, this dish is a real no-brainer for feasting on. See method

Serves 6
5 mins to prepare and 5 mins to cook
300 calories / serving
Gluten-free
Dairy-free

Ingredients

1 tbsp olive oil
225g pack Tesco Finest chorizo, thinly sliced on the diagonal
400g tin chickpeas, drained
200ml red wine
4 tbsp honey or maple syrup
10g fresh rosemary, leaves chopped
crusty bread, to serve (optional)

If you don't have chickpeas, you can use any tinned bean in water

Each serving contains

Energy
1250kj
300kcal 15%
Fat
19g 26%
Saturates
6g 30%
Sugars
8g 9%
Salt
1.5g 25%

of the reference intake
Carbohydrate 13.9g Protein 11.2g Fibre 4.1g

Method

Heat the oil in a frying pan over a medium heat. Fry the chorizo for 2-3 mins, turning occasionally. Add the chickpeas and cook for 2 mins, stirring occasionally.
Add 100ml wine, then increase the heat to high and stir until the wine reduces by half. Add the remaining wine and stir until it reduces by half again and becomes syrupy.
Add the honey and cook for 1 min, stirring to coat the chorizo and chickpeas. Stir in the rosemary and serve with crusty bread, if you like.

See more Winter platter recipes