Mint Raita, Crispy Chickpea & Spiced Butter Dip
- 15 mins
- 2-4
- Easy
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Chorizo & bean one pot with herby breadcrumbs
This warming winter one pot meal is a great meal to make after a long day. Vegetarian? Just skip the chorizo.
-
Cook: 10 mins
Prep: 10 mins - 2
- Easy
- Suitable for home freezing
Go back
Chorizo & bean one pot with herby breadcrumbs
This warming winter one pot meal is a great meal to make after a long day. Vegetarian? Just skip the chorizo.
-
Cook: 10 mins
Prep: 10 mins - 2
- Easy
- Suitable for home freezing
Ingredients
| 1 garlic clove, peeled and crushed | |
| 1 red onion, finely chopped | |
| 100g chorizo ring, sliced | |
| 1 x 400g can chopped tomatoes | |
| 1 x 400g can drained butter beans | |
| 1 red pepper, roughly chopped | |
| 1 tsp paprika | |
| 1tsp chilli flakes (optional) | |
| For the herby breadcrumbs: | |
| 150g breadcrumbs, made from a Juvela Gluten Free White or Fibre Sliced Loaf | |
| 2tbsp fresh thyme leaves | |
| 2tbsp fresh parsley | |
| 2tbsp fresh chives | |
| Grated zest of a lemon | |
| Salt & pepper | |
| 1tbsp olive oil |
Method
- Dry fry the chorizo in a large frying pan for a few minutes to release the oils, then add the onion and garlic.
- Add the tinned tomatoes, beans, peppers and spices, and simmer gently for 10-15minutes.
- To make the breadcrumbs, whizz the bread, herbs and lemon zest in a food processor. Season well, then transfer to an ovenproof tray and drizzle with a little olive oil. Place under a medium grill for a couple of minutes to lightly toast the herby breadcrumbs.
- Ladle the chorizo and bean mixture into bowls and top with toasted breadcrumbs to serve.
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Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
Available on
prescription in:
- England
- Northern Ireland
- Scotland
- Wales
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