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Prep Time
35 min
Cuisine
Spanish
You'll crisp up diced chorizo then use the tasty oil it releases to add depth of flavour to this Spanish-inspired chickpea and cherry tomato stew. Serve it with crispy sourdough crostini and a sprinkling of chopped fresh parsley for a taste of fabulous Spanish flair!
Prep Time
35 min
Cuisine
Spanish
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 586 kJ 139 kcal |
2598 kJ 619 kcal |
Fat of which saturates |
5.2 g 1.6 g |
23.2 g 7.3 g |
Carbohydrate of which sugars |
15.7 g 2.8 g |
69.6 g 12.4 g |
Fibre | 3.1 g | 13.8 g |
Protein | 6.5 g | 28.8 g |
Salt | 1.06 g | 4.68 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Boil a kettle
Heat a wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the diced chorizo and cook for 4-6 min or until lightly browned
Meanwhile, peel and finely slice the red onion[s]
Once browned, transfer the chorizo to a plate (reserve the pan and oil)
Return the pan to a medium-low heat then add the sliced red onion with a generous pinch of salt and cook for 8-10 min or until softened
Meanwhile, peel and finely slice (don't chop!) the garlic
Drain and rinse the chickpeas
Dissolve the chicken stock cube[s] in 500ml [950ml] boiled water
Once the onions are softened add the sliced garlic, ground cumin and tomato paste and cook for 2-3 min or until fragrant
Once fragrant, add the chicken stock, cherry tomatoes and chickpeas and cook, covered, for 15 min or until thickened slightly – this is your cherry tomato stew
Meanwhile, slice the ciabatta rolls into thin slices
Add the slices to a tray and drizzle them with olive oil and a pinch of salt
Put the tray in the oven and cook for 5-8 min or until crisp and golden – these are your crostini
Meanwhile, chop the parsley roughly, including the stalks
Serve the cherry tomato stew topped with the cooked diced chorizo and the crostini to the side
Garnish with a grind of black pepper and the chopped parsley
Enjoy!