Greens, chickpea and chorizo are a classic combination. You could easily swap the savoy cabbage for something like kale if you really want to show off.
Prep time:5 minutes
Cook time:>15 minutesServes: 3
1 onion, finely chopped
2 sticks celery, finely diced
2 cloves garlic, crushed
½ teaspoon smoked paprika
150g chorizo, diced
Half a small savoy cabbage, core discarded and finely shredded
400g can chickpeas, drained and rinsed
A splash of sherry (optional)
500ml vegetable stock
Oil, for frying
1. In a large saucepan, heat a tablespoon of oil and when hot, add the chorizo. Cook until the fat has come out of the chorizo and the pan is a gorgeous orange colour. Add the onion and celery and cook in the fat, stirring often, until soft.
2. Add the (optional) splash of sherry and continue cooking for a couple of minutes to allow the alcohol to burn off. Add the garlic and cook for about 30 seconds, stirring, then add the passata, paprika, chickpeas, stock, sugar and cabbage.
3. Bring to the boil and simmer for about 5 minutes or until the cabbage is tender. Taste, season with salt and pepper and serve with lots of crusty bread.