It goes without saying that for many of us, this year (2020) has been a tough one. So, Christmas couldn’t come any quicker now we’re finally into December. Here’s a really simple recipe to try if you’re already in the mood for some turkey, or if later on in the month you’re struggling to figure out what to do with all that leftover turkey?
Then make this your new tradition: a richly flavoured stew with chorizo and chickpeas. Perfect. Or you can just make it with leftover chicken, too.
SERVES 4 | COOK TIME 20 mins
Per serving = Cals 548 | Fat 28g | Carbs 25g | Protein 48g
INGREDIENTS
1 tbsp olive oil
250g (cooking) chorizo
1 large onion, finely chopped
3 garlic cloves, chopped
400g tin chopped tomatoes
500ml fresh chicken stock
300g (leftover) cooked turkey or chicken meat, shredded
400g tin chickpeas, drained and rinsed
Juice 1 lemon
Small bunch fresh parsley, roughly chopped
METHOD
Heat the oil in a large frying pan, add the chorizo and fry for 3-4 minutes until turning crisp. Remove with a slotted spoon, leaving the flavoured oil in the pan.
Add the onion and garlic and cook gently for 8 minutes or until soft and sweet.
Add the tomatoes and stock. Turn up the heat to high and bubble to reduce for 10 minutes.
Add the chicken and chickpeas with the chorizo and any resting juices, then cook for 3-5 minutes until warmed though.
Taste and season with salt, pepper and the lemon juice, then scatter with the chopped parsley and serve.