Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the olive oil in a large pan or casserole over a medium heat, and cook the chorizo for 5 minutes, stirring, until the oil has turned red and the chorizo is crisp. Scoop out onto a plate. Add the onion to the pan with a pinch of salt and cook for 6-7 minutes or until softened. Add the garlic and paprika and cook for 2 minutes. Add the beans and tomatoes, along with 100ml of water and the chorizo, and simmer gently for 15 minutes. Stir in the kale and frozen peas with 100ml of water, and cook for a few minutes until just cooked, then season and stir in the vinegar.
Divide between bowls and top with the chopped parsley.