This is a fabulous and flavoursome Spanish-inspired dish. Serve it with other Spanish dishes as a tapas feast Click here for more Spanish inspiration
Ingredients
- 1 tblsp olive oil
- 150g cooking chorizo
- 1/2 an onion
- 200ml Red rioja wine
- 1 400g tin of chickpeas
- large handful of chopped parsley
- Chunky bread to serve
Method
- Heat 1 tbsp olive oil in a non-stick frying pan over a medium heat, then add 150g sliced cooking chorizo. Cook for 3-5 minutes until it begins to crisp, then add ½ finely sliced onion and gently sauté for 5 minutes until soft. Pour in 200ml red Rioja and bubble for 5 minutes until reduced. Stir in a tin of drained chickpeas and gently warm through for 2 minutes, then fold through a large handful of chopped fresh parsley. Season. Serve drizzled with extra-?virgin olive oil, with chunky bread on the side.
Nutritional info
PER SERVING (BASED ON 6) 180kcals, ?10.7g fat (3g saturated), 7.7g protein, ?7.7g carbs (1.4g sugars), 0.6g salt, 2.7g fibre