- 100g spicy chorizo, sliced
- 1 red onion, chopped
- 2 garlic cloves, crushed
- 1 red chilli, deseeded and roughly chopped
- 15g thyme, leaves picked and roughly chopped
- 400g chickpeas, drained
- 395g mixed beans in mild chilli sauce
- 390g chopped tomatoes
- 200ml reduced-salt chicken stock
Heat a large lidded pan and add the chorizo. Fry for 2-3 minutes until just crisp. Remove the chorizo from the pan with a slotted spoon, leaving the oil.
Add the onion, garlic and chilli to the oil and cook gently for 3-5 minutes.
Add the thyme, chorizo, chickpeas and mixed beans to the pan and cook for 2 minutes. Stir in the chopped tomatoes and stock, and simmer, covered, for 10 minutes.
Remove the lid and simmer for a further 5 minutes, stirring occasionally, until the stew has thickened slightly. Ladle into mugs and serve.
These recipes are based on an adult's reference intakes. For more information on children's nutritional requirements, click here