I am now back to work after a long furlough period due to this Covid19 pandemic. Being back at work means that I prefer quick and easy cooking meals for mid week dining. Last thing I want is to finish a long work day and stand cooking for an hour, who’s with me?

This dish takes just 15 minutes, so its a quick throw together in one pan kinda dish, but packs flavour and spice. Good on its own or can serve with some rice. I also used freshly picked Spinach from my new veggie beds (furlough project).

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Serves 2

200g chickpeas

200g chopped tomatoes

80g chorizo – sliced or cut into bite size pieces

1 brown onion – chopped

1 yellow pepper – chopped

Handful of Spinach – chopped

1 tsp chilli flakes

1 tsp garlic granules

1 tsp basil flakes or fresh leaves to serve if you have

Salt & pepper to taste

100g Wholemeal or Basmati Rice if serving. (cooked as per packet instructions)

1. Spray a pan with oil and heat on a medium to high heat
2. Brown onions in pan for a few minutes
3. Add in the pepper and chorizo with garlic and chilli flakes and cook for a few minutes
4. Add in the tin tomatoes and chickpeas, mix through, bring to the boil then cover and simmer for 10 minutes.
5. 1 minute before serving, add in the spinach and basil flakes, mix through. Season
6. Serve on a bed of rice. Yum!