I can make this from scratch in about 40 minutes which is enough time to cook on a weekday evening after work. It’s perfect comfort food on an autumn evening.
There isn’t very much work to do – just a bit of chopping and slicing and then stewing everything for around 35 minutes. You don’t need to include chicken but I had some chicken thighs to use up so I threw them in. This is one of the meals I often make in a big batch and freeze.
- 1 onion, roughly chopped
- 1 clove of garlic, chopped
- Third of a chorizo sausage, sliced
- 1 can or packet of chickpeas, drained
- Two chicken though, chopped into smaller pieces
- 1 tin of tomatoes
- 1 red chilli or teaspoon of chilli flakes
- 1 bay leaf
- Ground black pepper
- Yoghourt to serve.
- Cook the chorizo in a saucepan on a low heat until the fat runs, then add the onions, garlic, chilli and chicken and cook for about five minutes turning the chicken to make sure it cooks on all sides.
- Add the chickpeas, tomatoes and bay leaf and season with pepper (there’s a lot of salt in the chorizo so I don’t usually add any more). Cook for about 30 minutes.
- Serve on rice, couscous or mashed potato, topped with plain yoghourt.