Chorizo & chickpea stew

10-30 minutes 2 servings 3 of 5-a-day 600 kcal or less casserole fibre folate iron mains make ahead mexican paprika sausage quick spanish sausage spread storecupboard tapa tapas vitamin c

Ingredients

4 cooking chorizo sausages, cut into thick slices

1 red onion, sliced

2 garlic cloves, sliced

1 tsp smoked paprika

1 tsp cumin seed

400g can cherry tomato

juice 1 lemon

400g can chickpea, drained

1 handful flat-leaf parsley, chopped

toasted sourdough bread, to serve

Method

In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.

Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.