Chorizo & Chickpeas

Serves 2

Ingredients:

80g chorizo

1 red onion

1 red pepper

2 garlic cloves

1 can tomatoes or passata

1 tin chickpeas, drained

1tsp. harrisa (optional)

1tsp. paprika (optional)

1/2tsp. chilli flakes (optional)

1tbsp. roasted red pepper houmous

15g parsley, chopped

handful rocket

To Serve:

toasted sourdough

Method:

1). Firstly, sliced the chorizo and fry on a a dry frying pan until golden. Then remove the chorizo and excess fat (discard) from the pan. Place the chorizo onto some kitchen towel to absorb any excess fat and leave aside.

2). Next slice the onion and red pepper and sweat over a medium heat in the same pan for 10 minutes. Then add the sliced garlic and cook for a further minute.

3). Add the tomato and half fill the empty can with water and add to the pan. Add the chickpeas, spices, if using, the houmous. Bring to a boil and then simmer for 10 minutes or until the sauce has thicken sufficiently.

4). Then adjust the seasoning (a squeeze of lemon might help cut through the rich chorizo), add the rocket and roughly chopped parsley.

5). Enjoy!

Nutritional Composition (per serving):

Energy (kcal): 388

Fat (g): 15

Saturates (g): 4.6

Carbohydrates (g): 33

Sugars (g): 15

Protein (g): 22

The Sports Chef