Serves 2
1 medium white onion
7 oz dry-cured chorizo
2 cloves garlic
one 14-oz can no-salt-added chickpeas
1 tbsp olive oil
1/2 tsp dried thyme (may substitute dried oregano)
1/2 tsp crushed red pepper flakes
one 14-oz can no-salt-added diced tomatoes, preferably fire-roasted
1 bouillon cube (chicken or vegetable)
1 1/2 cups boiling water
1 tsp sugar
1 tsp distilled white vinegar
freshly ground black pepper
1/2 lemon
handful fresh flat-leaf parsley leaves, for garnish (optional)
Cut the onion in half, then into thin half-moons. Cut the chorizo into thin slices (rounds). Mince the garlic. Drain the chickpeas and rinse them well.
Heat the oil in a large saute pan over medium-high heat. Once the oil shimmers, stir in the onion and chorizo; cook for about 6 minutes, stirring often, until the onion has softened and the sausage has coloured it.
Add the garlic, dried thyme and crushed red pepper flakes; stir for 1 minute, then add the diced tomatoes and their juices.
Crumble the bouillon cube into the pan, then pour in the boiling water. Once the mixture starts to bubble at the edges and the bouillon has dissolved, add the drained chickpeas and cook for 15 minutes, stirring a few times, until the stew’s liquids have reduced a bit.
Add the sugar and vinegar and several grinds of pepper, stirring to incorporate. Turn off the heat.
Add juice from lemon. Tear or coarsely chop the parsley, if using. Sprinkle it over the stew.
Nutrition | Per serving (based on 4): 420 calories, 19 g protein, 27 g carbohydrates, 25 g fat, 9 g saturated fat, 45 mg cholesterol, 1,140 mg sodium, 5 g dietary fibre, 6 g sugar