|1 large (400g) cans of chickpeas (drained)|
|1 large (400g) cans of mixed beans (drained)|
|125g / 5oz chorizo (picante type) - see Cook's Notes|
|1 large (400g) can of chopped plum tomatoes|
|2 tablespoons of sultanas or currants|
|1 tablespoon of toasted pine nuts (topping only)|
|2 medium onions|
|2 garlic cloves|
|Juice from half a lemon|
|Half a green or yellow sweet (bell) pepper|
|1 tablespoon of chopped parsley (flat leaf or curly)|
|2 tablespoons of olive oil or vegetable oil|
|Salt and pepper to taste|
Very easy to prepare and cook this recipe benefits from long cooking. All stages of this recipe can be cooked for longer than the recipe recommends as long as the heat is kept low. The benefit of long, slow cooking is that the flavours of the chorizo spread more evenly to the other ingredients.
Our recipe uses "picante" chorizo which is widely available at most supermarkets. It is a spiced up version of the standard chorizo. For those not keen on a spicy flavour, and it is surprisingly spicy, simply use the normal chorizo.
This recipe freezes very well but freeze before adding the pine nuts and chopped parsley.
Place the large frying pan on a low medium heat, add the two tablespoons of olive / vegetable oil and then the chopped onions. Gently fry them for ten minutes or so until they have softened - stir and turn them frequently during this process.
Add the garlic, sweet peppers and chorizo and fry on the same heat for about eighteen minutes, stirring frequently.
Now add the chopped tomatoes and sultanas / currants, stir in well and cook for three more minutes to warm all the ingredients through.
Squeeze the lemon juice into the pan, mix well and taste. Add salt and pepper as required.