Chorizo, cabbage and chickpea stew recipe
Five minutes to prepare and 30 minutes to cook' is the winning sentence in this quick recipe for chorizo cabbage and chickpea stew. Wine, sausage and chorizo give this warming dish a hearty, wintery feel but of course, it works any time of year.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 512 calories / serving
- Freezable
- Dairy-free
Ingredients
- 1 tbsp olive oil
- 6 Tesco 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
- 1 beef stock cube, made up to 200ml
- ½ small savoy cabbage, trimmed and shredded
Each serving contains
- Energy
- 2135kJ 512.0kcal
- Fat
- 30g
- Saturates
- 10g
- Salt
- 4.0g
- Sugars
- 13g
of the Reference intake
Carbohydrate 29.1gProtein 25.7gFibre 9.0g
Method
- 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.
- See more Casserole recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
