Add the chickpeas to the onion and garlic in a large pan, then add the chicken stock and chilli. Cook for about 10 minutes then stir in the greens and cook for 3 minutes. Spoon into bowls and add the chorizo.
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Ingredients
- chicken stock 750ml
- onion 1, chopped and fried in a little olive oil with 2 chopped cloves of garlic
- chickpeas 2 × 400g tins, drained
- dried chilli 1
- spring greens or savoy cabbage or curly kale 150g, shredded
- chorizo 4 slices, shredded
Method
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Step 1
Add the chickpeas to the onion and garlic in a large pan, then add the chicken stock and chilli. Cook for about 10 minutes then stir in the greens and cook for 3 minutes. Spoon into bowls and add the chorizo.
Nutritional Information
- Kcals 295
- Fat 10.6g
- Saturates 2.1g
- Carbs 25.7g
- Fibre 6.6g
- Protein 26.2g
- Salt 2.11g
