Categories: April

Ingredients

• 700g small salad potatoes, quartered
• 1 bay leaf
• 4 tbsp olive oil
• 1 onion, finely chopped
• 400g chorizo, skinned and diced
• 1 tsp Spanish smoked paprika
• 2 garlic cloves, crushed
• 800g chopped tomatoes
• 410g chickpeas, drained and rinsed
• handful chopped fresh parsley
• toasted ciabatta bread or boiled rice, to serve

Directions

1. Place the potatoes and bay leaf in a pan of cold salted water and bring to the boil. Cook for 6 minutes, or until just starting to soften. Drain well, discarding the bay leaf.

2. Heat the oil in a large deep frying pan over a medium heat. Add the chopped onion and cook, stirring, for 5 minutes, until softened. Add the chorizo and cook, stirring occasionally, for a further 2-3 minutes, until the chorizo is starting to brown and crisp up in places.

3. Add the potatoes, paprika, garlic and tomatoes to the pan and cook, stirring occasionally, for 5 minutes, or until the sauce has thickened and the potato is tender. Stir in the chickpeas and cook for a few minutes, until heated through.

4. Sprinkle with the chopped parsley and season to taste. Serve on toasted ciabatta bread or with boiled rice or pasta.

Email to a friend | Print this recipe | Back