Chorizo, chickpeas, lentils and greens

Vegetarian mains

Chorizo, chickpeas, lentils and greens

Name: Chorizo, chickpeas, lentils and greens
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4

Main Serves 4 55 min

This is a simple, pungent, meal in a bowl, made mainly from ingredients you're likely to have in the cupboard. Very good for a quick midweek dinner. You can add more chard if you like, or use other greens – cabbage, kale, shredded Brussels sprouts or spinach. Serve on its own or with crusty bread. If you're vegetarian, leave out the chorizo. This reheats and freezes well.

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

Cooking time: 40 min

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.