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Chorizo and chickpea pan-fry

Name: Chorizo and chickpea pan-fry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 700g chat potatoes, quartered; 1 bay leaf; 1/4 cup (60ml) olive oil; 1 onion, finely chopped; 400g chorizo, diced; 1 teaspoon pimenton (sweet smoked paprika)*; 2 garlic cloves, crushed; 850g canned chopped tomatoes; 400g canned chickpeas, rinsed, drained; 2 tablespoons chopped flat-leaf parsley; Toasted Turkish bread, or rice, to serve

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20m

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Here is a quick and easy dinner idea that is filling and full of fabulous flavours.

700g chat potatoes, quartered
1 bay leaf
1/4 cup (60ml) olive oil
1 onion, finely chopped
400g chorizo, diced
1 teaspoon pimenton (sweet smoked paprika)*
2 garlic cloves, crushed
850g canned chopped tomatoes
400g canned chickpeas, rinsed, drained
2 tablespoons chopped flat-leaf parsley
Toasted Turkish bread, or rice, to serve

Method

1.

Place potato and bay leaf in a pan of cold salted water and bring to the boil. Cook for 6 minutes or until just starting to soften.
2.

Drain and discard bay leaf.
3.

Heat oil in a large frypan and cook onion for 2-3 minutes until soft. Add chorizo and cook, stirring occasionally, for a further 2-3 minutes until starting to crisp. Add paprika, garlic and tomato, and cook, stirring occasionally, for 5 minutes until sauce has thickened.
4.

Stir in chickpeas and cook until heated through. Stir in cooked potato. Add chopped parsley just before serving. Serve on toasted Turkish bread or rice.