Isle Of Wight Tomatoes, Chorizo and Chickpea Stew

Ingredients

Serves: 4

Preparation time: 5 minutes

Cooking time: 15 minutes

  • 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, halved

  • 300ml chicken stock

  • A small bunch flat-leaf parsley, chopped

  • Crusty bread, to serve

Method

  1. Fry the chorizo in the olive oil in a large non-stick pan until browned all over.

  2. Scoop out the chorizo, reserving the cooking oil in the pan, 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.

  3. Stir in the parsley then spoon into bowls and serve with chunks of bread.

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