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Author Notes: This uses mainly store cupboard ingredients which are transformed into a rich, spicy comforting dish with very little effort on your part. A bit of chopping, open a couple of cans and let the stovetop perform a little alchemy. This is equally at home as a winter warmer or a sprightly spiced supper for cooler summer evenings. Whatever the weather, please try this, I have never known it not to please. —Anna May
Serves: 2 but easily doubled
grams cooking chorizo,
onion, peeled and chopped
garlic, finely chopped
1 400g tin
1 400g tin
white wine or dry sherry
bunch parsley, chopped
- Cut the chorizo into rounds and cook gently in a medium size pan until it renders its oil in which you now cook the onion until soft. Add the garlic and paprika and stir for a minute or two followed by the tomatoes, chickpeas and wine or sherry.
- Simmer for 20-30 minutes then season well with salt and pepper and sprinkle over the parsley. This doesn't really need anything with it but a sliced crusty baguette works a treat as does a crisp green salad.
- This recipe was entered in the contest for Your Best Recipe with Beans
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
- This recipe was entered in the contest for Your Best One-Pan Dinner