Home Cooking Column - By Barbara Collins

This is a great one-pot dish that is perfect at this time of year when the weather doesn’t know what to do with itself. It freezes really well too. You can add potatoes to bulk it out. It also likes being served with boiled rice or good crusty bread. Use regular butcher’s sausages if you can’t get cooking chorizo and add a teaspoon of smoked paprika.

Ingredients

4 cooking chorizo sausages, cut into thick slices
1 red onion, sliced
2 garlic cloves, sliced
1 tsp smoked paprika
1 tsp cumin seed
400g can cherry tomatoes
juice 1 lemon
400g can chickpeas, drained
1 handful flat-leaf parsley, chopped

Method

In a frying pan, fry the chorizo, onion and garlic for 5 minutes or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.

Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 minutes more to thicken slightly, then sprinkle over the parsley.

Contact Barbara @thegoodchinaset or on collib40@googlemail.com.

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