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Chorizo, chickpea and tomato one-pot

by Sarah Randell

Serves: 4

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


  • 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


  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.

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