-
-
Add this recipe to your binder
This recipe is in your binder
-
Chorizo and chickpeas in red wine recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
12 ratings
Sweet, smoky and rich in flavour, you can't go wrong with this chorizo and chickpea recipe. Ready in just 10 minutes and easy on the wallet too, this dish is a real no-brainer for feasting on. See method
Ingredients
- 1 tbsp olive oil
- 225g pack Tesco Finest chorizo, thinly sliced on the diagonal
- 400g tin chickpeas, drained
- 200ml red wine
- 4 tbsp honey or maple syrup
- 10g fresh rosemary, leaves chopped
- crusty bread, to serve (optional)
If you don't have chickpeas, you can use any tinned bean in water
Each serving contains
-
Energy
1250kj
300kcal
15%
-
Fat
19g
26%
-
Saturates
6g
30%
-
Sugars
8g
9%
-
Salt
1.5g
25%
of the reference intake
Carbohydrate 13.9g
Protein 11.2g
Fibre 4.1g
Method
-
Heat the oil in a frying pan over a medium heat. Fry the chorizo for 2-3 mins, turning occasionally. Add the chickpeas and cook for 2 mins, stirring occasionally.
-
Add 100ml wine, then increase the heat to high and stir until the wine reduces by half. Add the remaining wine and stir until it reduces by half again and becomes syrupy.
-
Add the honey and cook for 1 min, stirring to coat the chorizo and chickpeas. Stir in the rosemary and serve with crusty bread, if you like.
See more Winter platter recipes