CHORIZO AND BEAN STEW

CHORIZO AND BEAN STEW

Serves 4

Approx. 3.5 Syns per serving

200g diced chorizo - 13 Syns
1 red onion, chopped
2 cloves of garlic, crushed
1 red chilli, deseeded and chopped
15g thyme, leaves picked and chopped
400g can chickpeas, drained and rinsed
400g can mixed beans in chilli sauce
400g can chopped tomatoes
200ml chicken stock

Heat a large pan and add the chorizo. Fry until just crisp. Remove with a slotted spoon, leaving the chorizo oil behind.
Add the onion, garlic and chilli to the oil and cook gently for 5 minutes.
Add the thyme, cooked chorizo, chickpeas and beans to the pan and cook for 2 minutes.
Stir in the chopped tomatoes and stock and simmer, covered for 10 minutes.
Remove the lid and simmer until the stew reaches the thickness you require.

Lovely served as a filling for jacket potatoes and sprinkled with a HEX portion of grated cheese.