Chorizo & chickpea stew

QServes 2

QTakes 15 mins

4 cooking chorizo sausages,

cut into thick slices

1 red onion, sliced

2 garlic cloves, sliced

1 tsp each smoked paprika

and cumin seeds

400g can cherry tomatoes 1 lemon, juiced

400g can chickpeas, drained JCPFHWN QH ƃCV NGCH RCTUNG[

chopped toasted sourdough bread,

to serve

1 Fry the chorizo, onion and garlic in a frying pan over a medium heat for 5 mins or until the chorizo is starting to brown on the outside. Drain away the excess oil from the pan, then stir in the smoked paprika and cumin seeds.

2 Pour in the tomatoes, lemon juice, chickpeas and some seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with the toasted sourdough. PER SERVING MECNU HCV I saturates 11g, carbs 37g, sugars 12g,

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