CHUNKY CHORIZO AND BEAN STEW

 

CHUNKY CHORIZO AND BEAN STEW

Serves 4

6.5 Syns for the whole recipe

100g diced chorizo
1 red pepper, finely chopped
2 large cloves of garlic, crushed
1 red chilli, deseeded and chopped
15g thyme leaves, picked and roughly chopped
400g can chickpeas, rinsed and drained
400g can mixed beans in chilli sauce
400g can chopped tomatoes
200ml chicken stock

Heat a large, lidded pan and add the chorizo. Fry until crisp. Remove from the pan, leaving the oils behind.
Add the onion, garlic and chilli and cook gently for 3-5 minutes.
Add the chopped thyme, the cooked chorizo, chickpeas and mixed beans to the pan and cook for a further 2 minutes.
Stir in the tomatoes and stock, bring to the boil, reduce the heat and simmer, covered, for 10 minutes.
Remove the lid and simmer for a further 5 minutes until it has thickened to the desired consistency.

Lovely as a jacket potato filler or with a HEX portion of crusty bread and GORGEOUS with a HEX grated cheese sprinkled over