From Rachel Khoo’s Kitchen Notebook.
1 tbsp olive oil
2 cooking chorizo, around 350g, cut into 2cm chunks
2 onions, diced
1 bay leaf
2 garlic cloves, sliced
1 jar flame-grilled red peppers, drained and roughly chopped
1 x 400g tin chickpeas, drained and rinsed
1 x 400g tin chopped tomatoes
750 ml chicken or vegetable stock
Small bunch of parsley, tough stalks removed and roughly chopped
Warm the olive oil over a medium heat in a medium-sized saucepan or casserole dish and sauté the chorizo for a couple of minutes, until it releases its spicy red fat and just begins to take on a little colour.
Remove the chorizo from the pan and reserve in a bowl.
Lower the heat a little and gently fry the onions with the bay leaf and a pinch of salt, stirring from time to time, until soft.
This should take around 15 minutes.
Add the garlic and sauté for a further minute.
Return the chorizo to the pan with the peppers and chickpeas and stir for a minute.
Add the tomatoes and stock and simmer, uncovered, for 15 minutes.
Taste and adjust the seasoning if necessary.
Stir in half of the parsley and serve in warmed bowls with the rest of the parsley scattered over the top, with some crusty bread to mop up the sauce.