Chorizo & chickpea summer stew

My kids love chorizo, and this stew is also packed with veg.

SERVES 4 PREP 5 mins

COOK 20 mins EASY

1 tbsp olive oil

2 garlic cloves, crushed

2 thyme sprigs

1 tbsp smoked paprika

200g chorizo ring, sliced into

thin coins

1 tbsp sherry vinegar

600g cherry tomatoes, halved 450g jar roasted red peppers,

drained and cut into large strips 100g spinach

2 x 400g cans chickpeas, drained drizzle of extra virgin olive oil and

crusty bread, to serve

1 Heat the oil in a large frying pan over a medium heat, add the garlic, thyme and smoked paprika, and stir for a few minutes, then tip in the chorizo and stir for another couple of minutes until its oil is released. Splash in the sherry vinegar and let it bubble for a minute or so.

2 Add the tomatoes, peppers, spinach and chickpeas along with 100ml water and a pinch of seasoning. Bring to the boil, then reduce the heat to a simmer and cook until the tomatoes have softened and there is a thickened sauce, about 15 mins. Adjust the seasoning and finish with a drizzle of extra virgin olive oil. Serve with crusty bread.

GOOD TO KNOW fibre • vit c • 4 of 5-a-day

PER SERVING 449 kcals • fat 24g • saturates 7g • carbs 29g • sugars 6g • fibre 10g • protein 25g • salt 1.7g