Description
This hearty Chorizo and Chickpea Bake is packed with flavor and perfect for a comforting dinner.
Ingredients
- 200 g Chorizo (Cut into 1 cm semi circles)
- 1 Onion (Diced)
- 2 Yellow peppers (Sliced)
- 1 tbsp Tomato puree
- 1 tbsp Paprika
- 2 tsp Garlic granules
- 300 g Basmati rice (Rinsed and drained)
- 400 g Tinned chickpeas (Rinsed and drained)
- 400 g Tinned chopped tomatoes
- 700 ml Hot vegetable stock
- 200 g Frozen peas
- 15 g Parsley (Chopped)
Instructions
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Preheat the oven to 180℃ fan/350F/200℃/Gas Mark 6.
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Place the chorizo and onion in a baking dish and cook in the oven for 10 minutes until the chorizo has released some of its oil.
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Add in the peppers, tomato puree, paprika, garlic granules, rice, chickpeas and tinned tomatoes, along with a good pinch of salt and pepper. Give everything a stir then pour in the hot stock and stir again.
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Cover the dish with foil and bake for 30 minutes, stirring halfway through. (You want the rice to be submerged in the stock so add a splash more if needed. If, when you’re stirring the rice halfway through, you think it could do with a splash more stock, add some in and stir it in well.)
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Add in the peas, give everything a good stir, cover again and bake for 10-15 more minutes until the rice is cooked through. Scatter over the chopped parsley before serving.
Notes
- Ensure the rice is well submerged in the stock for optimal cooking.
- Adjust the seasoning with salt and pepper to your taste.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 10 g
- Protein: 20 g
- Cholesterol: 40 mg