COOK A CHICK­PEA AND CHORIZO STEW

The Irish Mail on Sunday - TV Week - - BODY & SOUL -

Fry 75g thinly sliced chorizo in a very hot pan for 1 minute; add a 400g can chick­peas and 4 chopped to­ma­toes. Serve with a hand­ful of co­rian­der leaves. Serves 2.

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