Chorizo, cabbage and chickpea stew recipe

126 ratings Rate
  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 512 calories / serving
  • Freezable
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In a flameproof casserole, heat the oil over a medium heat then fry the sausages for 5 minutes until browned all over. Add the onions and stir-fry for 8-10 minutes until soft. Add the chorizo for the final 2 minutes.

Pour in the wine and simmer until it has nearly evaporated, then add the chickpeas, passata and stock. Cover the casserole and simmer for 5 minutes.

Take off the heat until you are ready to serve, then simply reheat and add the cabbage, adding a little extra water if needed. Cover and cook for 8 minutes, stirring occasionally.

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  • Ingredients

  • 1tbsp olive oil
  • 6 finest* pork sausages, cut in half
  • 1 large red onion, peeled and sliced
  • 50g Tesco finest* chorizo, sliced
  • 50ml red wine
  • 400g tin chickpeas, drained and rinsed
  • 680g jar passata with herbs
  • 200ml hot beef stock
  • ½ small savoy cabbage, trimmed and shredded
Shop ingredients
  • Energy 2135kj 512kcal 26%
  • Fat 30g 42%
  • Saturates 10g 50%
  • Sugars 13g 14%
  • Salt 4g 67%

of the reference intake
Carbohydrate 29.1g Protein 25.7g Fibre 9g


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