Serves: 4

Serve in bowls, with plenty of warm crusty bread. It freezes well if you want to get ahead.

Ingredients

• 450g chorizo
• 200ml red wine
• 1 x 540g jar Italian passata with onion and garlic
• 2 x 410g tins chickpeas, drained
• 2 roast peppers, from a jar, drained and cut into strips
• 100g SunBlush tomatoes, drained
• 3 tbsp roughly chopped flat-leaf parsley

Method

1. Cut the sausage into chunky slices.
2. Brown in a large pan for 4-5 minutes over a highish heat, stirring frequently.
3. Pour in the wine and bring to the boil. Simmer for 5 minutes or so until reduced by half.
4. Tip in the passatta, chickpeas, red pepper strips and SunBlush tomatoes. Bring back to a simmer, season and bubble, uncovered, for 15 minutes, stirring now and then. Scatter with the parsley.