Chorizo & chickpea tagine

SERVES 6 PREP 10 mins COOK 50 mins EASY

1 tbsp olive oil

200g spicy chorizo, thinly sliced

2 fennel bulbs, trimmed and thinly

sliced, fronds reserved

1 large onion, halved and sliced

2 garlic cloves, crushed 1/2 tsp smoked paprika

1 tbsp harissa paste

2 x 400g cans chopped tomatoes

2 tsp honey

2 x 400g cans chickpeas, drained and rinsed

4 handfuls of baby spinach

1 lemon, zested couscous or latbreads, to serve

1 Heat the oil in a large pan over a medium-high heat and add the chorizo. Cook for a few minutes until slightly crispy, then transfer to a plate, leaving the oil in the pan. 2 Turn the heat down and add the fennel, onion, garlic and paprika, and cook for 10-15 mins until the onion starts to turn golden.

3 Stir in the harissa and a good pinch of salt, then pour in the tomatoes and a canful of water. Add the chorizo and honey, then simmer for 20-25 mins. Add the chickpeas and season, cooking for 1 min.

4 Stir in the spinach and lemon zest and scatter over the fennel fronds Serve with couscous or flatbreads.

GOOD TO KNOW ibre • 3 of 5-a-day • gluten free PER SERVING 327 kcals • fat 16g • saturates 5g • carbs 24g • sugars 11g • ibre 9g • protein 17g • salt 1.4g