- 1 TBSP of olive oil
- 2 red onions, sliced thinly
- 2 cloves of garlic
- 1 thin chorizo, 15 cm in length, roughly cut diagonally
- 1 tsp paprika
- 1 400g tin of chickpeas, rinsed
- 2 bay leaves
- 450 ml of veg stock
- Couple of pinches of dried thyme
- Juice of half a lemon
- Couple of pinches of dried sage
- Natural Yoghurt
- Heat the oil in a large frying pan, sauté the onion and garlic for 3-5 minutes until they soften. Add the Chorizo and sauté for a couple of minutes. Add the paprika, stir and cook for a further minute.
- Transfer to the slow cooker. Add the chickpeas, bay leaves, vegetable stock and thyme, mix well. Cover and cook on low for 6-8 hours. Thirty minutes prior to serving add the lemon juice and sage.
- I’d recommend serving on a bed of couscous, with flatbread and yoghurt.
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