John Whaite’s clever marriage of chorizo, cider and chickpeas makes an excellent dinner that’s ready in just 20 minutes.
Got some chorizo to use up? Have a scroll through our recipes with chorizo collection for some inspo.
Join Extradelicious to unlock Cook Mode
Ingredients
- Olive or rapeseed oil
- 500g cooking chorizo
- 2 x 660g jars cooked garbanzos (chickpeas) or 4 x 400g tins chickpeas, drained (see John’s tip)
- 200ml fresh beef stock
- 400ml dry cider, plus extra to serve (see food team’s tip)
- Large handful fresh flatleaf parsley, roughly chopped
Join Extradelicious to unlock Cook Mode
Method
- In a large sauté pan, heat a good glug of oil over a medium heat. Chop the chorizo into 5mm thick discs and add them to the pan. Fry, stirring occasionally, for 5 minutes or until cooked and just starting to brown.
- Add the chickpeas to the pan and stir to coat, then add the stock and cider. Bring to the boil, then reduce to a gentle simmer and cook slowly to reduce, until the liquid in the pan is sparse and thick. Remove from the heat, add an extra splash of cider (see tip) and season to taste. Scatter the parsley over to serve.
Nutrition
- 605kcals Calories
- 35.5g (11.1g saturated) Fat
- 32.7g Protein
- 29.4g (3.4g sugars) Carbs
- 10.2g Fibre
- 3.1g Salt
Leave a comment, question or tip