How to Cook Chorizo & Chickpea Stew

"Recipes Japan | A casual shop cupboard Spanish-style casserole that can be served on a tapas spread or just on toast."

How to Cook Chorizo & Chickpea Stew

Ingredients Chorizo & Chickpea Stew:

• 4 cook chorizo, cut into thick pieces
• 1 red onion, sliced
• 2 cloves garlic, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin seeds
• 400g canned cherry tomatoes
• 1 lemon juice
• 400g canned chickpeas, drained
• 1 handful flat-leaf parsley, chopped
• toasted sourdough bread, to serve

How to Make Chorizo & Chickpea Stew:

1. In a frying pan, fry the chorizo, onion, and garlic for 5 minutes or until the chorizo is browned on the outside. Drain the excess oil, then add the spices.
2. Pour in the tomatoes, lemon juice, chickpeas, and seasonings. Bubble for another 5 minutes to thicken slightly, then sprinkle over the parsley. Serve with grilled sourdough.