John Whaite’s chorizo and chickpeas braised in cider

Method

1. 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.
2. 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.