As a busy full time mum, using my slow cooker has become a real lifeline for me! So I’m always looking for new and delicious recipes that would work well in it and that my family would really enjoy.
This delicious chorizo and chickpea stew is delicious served with fresh crusty bread and warms you up on a cold rainy day.
If you don’t have a slow cooker, you can whip this stew up really quickly by following the method below but just letting it simmer for an extra 10 minutes or so instead of transferring it to the slow cooker.
Chorizo and chickpea stew (serves 4)
8 cooking chorizo sausages cut into think slices
1 red onion, sliced
2 garlic cloves, sliced
2 tsp each smoked paprika and cumin seeds
2 x 400g cans of cherry tomatoes
juice 1 lemon
1 handful flat-leaf parsley chopped
1. In a frying pan, fry the chorizo, onion and garlic for 5 minutes until the chorizo is browning on the outside.
2. Stir in the spices.
3. Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 minutes then transfer to the slow cooker.
4. Cook on high for 4-5 hours.
5. Serve with fresh crusty bread.