Spicy chorizo sausage gives this hearty stew a warming kick while the chickpeas and cabbage add texture and crunch
- 1tbsp olive oil
- 6 pork sausages, cut in half
- 1 large red onion, peeled and sliced
- 50g chorizo, sliced
- 50ml red wine
- 400g tin chickpeas, drained and rinsed
- 680g jar passata with herbs
- 200ml hot beef stock
- 1 small savoy cabbage, trimmed and shredded
In a flameproof casserole, heat the oil over a medium heat then fry the sausages for 5 minutes until browned all over. Add the onion and stir-fry for 8-10 minutes until soft. Add the chorizo for the final 2 minutes.
Pour in the wine and simmer until it has nearly evaporated, then add the chickpeas, passata and stock. Cover the casserole and simmer for 5 minutes.
Take off the heat until you are ready to serve, then simply reheat and add the cabbage, adding a little extra water if needed. Cover and cook for 8 minutes, stirring occasionally.
Each portion contains:
of your guideline daily amount