Chorizo, cabbage and chickpea stew recipe

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  • Serves 4
  • 5 mins to prepare and 30 mins to cook
  • 512 calories / serving
  • Freezable
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ChorizoCabbage&ChickpeaStew HERO 1feeb61d 2720 4924 85d0 ad8edf8f53fd 0 472x310

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.

Find out more about our finest* sausages

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

  • 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
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  • Energy 2134kj 512kcal 26%
  • Fat 29.6g 42%
  • Saturates 9.9g 50%
  • Sugars 12.5g 14%
  • Salt 4g 67%

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

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