Chorizo, cabbage and chickpea stew recipe

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ChorizoCabbage&ChickpeaStew HERO 1feeb61d 2720 4924 85d0 ad8edf8f53fd 0 472x310
  • Recipe facts:
  • Rating: 4 stars
  • 5 mins to prepare and 30 mins to cook Takes: 5 mins to prepare and 30 mins to cook
  • 4 Serves: 4

In a flameproof casserole, heat the oil over a medium heat then fry the sausages for 5 minutes until browned all over. Add the onions and stir-fry for 8-10 minutes until soft. Add the chorizo for the final 2 minutes.

Pour in the wine and simmer until it has nearly evaporated, then add the chickpeas, passata and stock. Cover the casserole and simmer for 5 minutes.

Take off the heat until you are ready to serve, then simply reheat and add the cabbage, adding a little extra water if needed. Cover and cook for 8 minutes, stirring occasionally.

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Ingredients

  • 1tbsp olive oil
  • 6 Finest pork sausages, cut in half
  • 1 large red onion, peeled and sliced
  • 50g Tesco finest chorizo, sliced
  • 50ml red wine
  • 400g tin chickpeas, drained and rinsed
  • 680g jar passata with herbs
  • 200ml hot beef stock
  • ½ small savoy cabbage, trimmed and shredded
Buy ingredients
Each serving contains
  • Calories 490 25%
  • Sugar 7.5g 9%
  • Fat 28g 40%
  • Saturates 9g 45%
  • Salt 2.5g 42%
of your guideline daily amount

Click here to find out more about guideline daily amounts

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