Please wait, the site is loading...

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.

About the author

Sarah Randell
Sarah has written more than 1000 recipes for the magazine as our Food Director