Isle of Wight Tomatoes, Chorizo and Chickpea Stew
20 Minutes
Serves
4
- 150g Mini chorizo cooking sausages, cut into chunks
- 1 tbsp Olive oil
- 1 Red onion, sliced
- 1 Red pointed pepper, chopped
- 2 tsp Harissa
- 400g tin Chickpeas
- 20 Isle of Wight cherry Vine tomatoes (piccolo), halved
- 300ml Chicken stock
- A small bunch Flat-leaf parsley, chopped
- Crusty bread, to serve
What to do:
- Fry the chorizo in the olive oil in a large non-stick pan until browned all over and cooked through.
- Scoop out the chorizo then add the onion and pepper, and cook until softened and coloured a little. Add the chorizo back to the pan with the harissa and stir for 3-4 minutes. Add chickpeas, tomatoes and stock, and cook for 10 minutes.
- Stir in the parsley then spoon into bowls and serve with chunks of bread.