Page title and description

Vegetarian mains
Chorizo, chickpeas, lentils and greens
Ingredients
- 100g Puy lentils
- 2 tbsp olive oil
- 75g cooking chorizo, chopped
- 1 onion, chopped
- 2 garlic cloves, crushed or finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground cinnamon
- ¼-½ tsp dried chilli flakes
- 4 fresh tomatoes, chopped, or use ½ can tinned tomatoes
- 400g tin chickpeas, rinsed and drained
- ½ head chard, leaves shredded, stalks finely chopped
- 1.2 litre chicken or veg stock
- juice of ½ lemon
- salt and pepper
Method
Prep time:
15 min
PT15M
Cooking time:
40 min
PT40M
-
Step 1
Put the lentils in a large saucepan, add water to cover, bring to boil, simmer for 20 minutes, until tender. Drain. -
Step 2
Heat the oil, fry chorizo, onion, garlic. Add spices and chilli. Fry for a couple more minutes. -
Step 3
Add tomatoes, chickpeas, chard, stock. Bring to a boil. Simmer for 15 minutes. Add the lentils back to the pan and continue to simmer for a couple of minutes until they are warmed through. Season. Add lemon juice to taste.