WHAT TO EAT TONIGHT

Chorizo and chickpeas braised in cider

A satisfying super-quick dish packed with flavour

Posted

Added on

A satisfying super-quick dish packed with flavour

Posted

  • Serves 4-6
  • Preparation time 5 minutes
  • Cooking time 15 minutes
  • Olive or rapeseed oil
  • 500g cooking chorizo
  • 4 x 400g tins chickpeas, drained
  • 200ml fresh beef stock
  • 400ml dry cider, plus extra to serve (see food team’s tip)
  • Large handful fresh flatleaf parsley, roughly chopped
  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 five 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.
  3. Remove from the heat, add an extra splash of cider and season to taste. Scatter the parsley over to serve.

Tip: While chickpeas are best for this dish, you could use butter beans instead.

For more chorizo recipes from delicious. magazine

For more chorizo recipes from delicious. magazine

CLICK HERE
Tagged in:
Chickpeas
chorizo

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