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    Chorizo and Chick Pea Stew

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    Chorizo and Chick Pea Stew

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes

    Serves: 4


    • 2 x 410g cans essential Waitrose Chick Peas In Water, drained
    • 250g Marcos Sarta De Chorizo Iberico, sliced
    • 1 essential Waitrose Medium Onion, finely chopped
    • 2 sticks essential Waitrose Green Celery, finely chopped
    • 2 cloves garlic, chopped
    • 150 ml dry white wine
    • 400g can essential Waitrose Plum Tomatoes In Rich Natural Juice


    1. Fry the chorizo in a large, non-stick frying pan until it releases its oil. Add the onion, celery and garlic and cook until softened.
    2. Add the wine, tomatoes and seasoning to the pan and simmer for 15 minutes, stirring occasionally to break up the tomatoes, until the sauce has thickened.
    3. Stir in the chick peas and simmer for a further 5 minutes. Check seasoning, then garnish with chopped flat-leaf parsley and serve with a salad and crusty bread to mop up the juices.

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