Chickpea-and-chorizo-casserole

Chickpea and chorizo casserole

Slow-cooking this Med-style dish releases all the tasty paprika flavours of the chorizo and the toasted pitta side is ready in just minutes

By , 25 September 2017

(61 votes)

Chickpea and chorizo casserole
  • Prep: 5 Mins
    Cook: 5 Hours 5 Mins

  • Serves: 6

Nutritional Info
Each 290g serving contains
  • Energy

    1444KJ

    345KCAL

    17%
  • Fat

    15.1g

    med

    22%
  • Saturates

    4.6g

    med

    23%
  • Sugars

    8.1g

    low

    9%
  • Salt

    1.77g

    med

    30%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 498kJ/119kcal.
Ingredients
  • 200g pack Asda Spanish Chorizo Sausage
  • 400g can Asda Chickpeas in Water, drained and rinsed
  • 500g frozen Scratch Cook Mediterranean Veg Mix
  • 400g chopped tomatoes
  • 180g Asda Baby Spinach
  • 3 wholemeal pitta breads, toasted
Method
  • Preheat the slow cooker to high if the manufacturer recommends it.

  • Heat a frying pan to medium, add the chorizo and fry for 4-5 mins or until browned evenly all over. Slice into 2cm chunks and put in the slow cooker.

  • Add the chickpeas, veg mix, tomatoes and baby spinach to the cooker. Stir to combine, cover with the lid and cook for 1 hr.

  • Reduce the slow cooker heat to low and continue to cook for 2-4 hrs.

  • Serve the casserole with the toasted pitta bread.