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.