Kevin's Chorizo and Chickpeas Stew
By Kevin Dundon
4 people
20 minutes
10 minutes
Ingredients
- 4 - Carrots ,sliced
- 0.5 tsp Chilli Flakes
- 2 - Garlic Cloves ,thinly sliced
- 1 tbsp Olive Oil
- 3 tsp Parsley ,chopped
- 2 tins SuperValu Chick Peas ,drained
- 2 tins SuperValu Chopped Tomatoes
- 1 - SuperValu Chorizo Ring ,diced into bite sized pieces
- 800 ml Vegetable Stock
Method
- In a large pan over a medium heat, heat the oil and add the chorizo pieces.
- Cook for 2 minutes or until slightly coloured.
- Stir in the onions, carrots, garlic, mushroom and cook for a further 3-4 minutes to colour.
- Then pour in the stock and add chopped tomatoes, chick peas and chilli flakes.
- Season well and simmer with a lid on for 15-18 minutes until the vegetables are fully cooked.
- Check the seasoning and remove from the heat.
- Sprinkle some fresh parsley and enjoy piping hot.
- Potion the leftover in containers with labels and store in the fridge for 2 days or in the freezer until required. Defrost overnight and warm the mixture until piping through with a few extra tablespoon of water to ensure the mixture doesn’t dry out.
