Name: Braised chickpeas and chorizo with tomatoes
Prep time: 20 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 red onion, finely chopped; 2 cloves garlic, finely chopped; 150g chorizo, roughly chopped; 2 tsp smoked paprika; 1 tin chopped tomatoes; 1 tin chickpeas, rinsed; 300ml vegetable stock; 1 splash red wine; 1 bay leaf; 2 sprigs thyme; salt; black pepper; parsley, chopped

Method

In a large heavy-based lidded saucepan, gently fry the in the until they are beginning to soften (about 10 minutes).
Add the and . Continue to fry gently. The chorizo should start to exude some of its spice and will start to change to a rust colour.
Add the and give the mixture a quick stir. Cook for 1 minute.
Add the and . Stir to coat and cook for 1 minute.
Add the and . Bring to the boil, and then reduce to a simmer.
Add the and and simmer for about 20 minutes.
You may need to add more stock, although if it looks as if the stew is too liquid, you may need to boil some of this off.
Season to taste with and and sprinkle with before serving.