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How to make Chickpeas with chorizo and silverbeet

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 2 teaspoons olive oil
  • 2 chorizo sausages, sliced (see note)
  • 1 onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 2 x 400g cans diced Italian tomatoes
  • 1 teaspoon dried mixed herbs
  • 1 teaspoon ground paprika
  • 2 x 400g cans chickpeas, rinsed, drained
  • 1/2 bunch silverbeet, stalks removed, shredded
  • crusty bread rolls, to serve

Method

  • Step 1 Heat oil in a large, deep frying pan or saucepan over medium heat. Add chorizo and cook, stirring often, for 5 minutes or until crisp. Transfer to a bowl.
  • Step 2 Add onion to pan and cook for 5 minutes or until soft and light golden. Add garlic and cook for 1 minute. Add tomatoes, mixed herbs, paprika, chickpeas and chorizo. Bring mixture to the boil. Reduce heat to medium-low and simmer for 5 minutes.
  • Step 3 Add silverbeet to pan and cook, stirring, until wilted. Season with salt, pepper and a good pinch of sugar. Divide between plates or bowls and serve with crusty rolls.