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Smoky chorizo & chickpea one-pot

  • Cook

    mins
  • Difficulty

  • Prep

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  • serves


  • 175 g chorizo thinly sliced
  • 1 red pepper cut into slices
  • 2 sweet potatoes cut into chunks
  • 400 g canned chopped tomatoes
  • 1 chicken stock pot dissolved in 200 ml boiling water
  • 400 g tinned chickpeas

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

359kcal

Energy (kJ)

1504kJ

Protein (g)

17.6g

Carbohydrate incl. fibre (g)

30.4g

Carbohydrate excl. fibre (g)

22.4g

Sugar (g)

5.6g

Fibre (g)

7.9g

Fat (g)

19.2g

Saturated fat (g)

6.6g

Unsaturated fat (g)

11.2g

Monounsaturated fat (g)

8.6g

Polyunsaturated fat (g)

2.6g

Trans fat (g)

0.0g

Cholesterol (mg)

39mg

Sodium (mg)

999mg

Salt (g)

2.50g

Vitamin A (IU)

8373IU

Vitamin C (mg)

41.7mg

Calcium (mg)

89mg

Iron (mg)

3.66mg

Potassium (mg)

761mg

Total

1437kcal

6017kJ

70.5g

121.4g

89.8g

22.6g

31.6g

76.9g

26.3g

44.8g

34.3g

10.4g

0.0g

155mg

3997mg

9.99g

33491IU

166.8mg

357mg

14.64mg

3046mg


  • 1 Fry the chorizo in a large non-stick pan for 5 minutes until crispy.
  • 2 Add the pepper and potatoes and fry for 1 minute, stirring.
  • 3 Add can tomatoes, Knorr stock and paprika if used and bring to the boil. Turn down to a simmer, cover and cook for 15 minutes.
  • 4 Add the chickpeas and cook for a further 4-5 minutes.
  • 5 Serve with a side of mixed green salad.