• 2 tin chopped tomatoes
  • 400g tinned chickpeas
  • 300ml chicken stock
  • 1 onion
  • 100g chorizo sausage
  • 4 garlic cloves
  • Olive oil
  • 1 tsp paprika
  • Parmesan cheese to serve
  • Salt and pepper

1. Peel and finely dice the onion and garlic. Over a medium heat gently fry in olive oil. Slice the chorizo and add to the onion and garlic, frying until the fat is released from the chorizo then add the paprika.

2. Drain and rinse the chickpeas and add to the pan along with the chopped tomatoes. Add the chicken stock and season with a little salt and plenty of pepper. Bring to the boil and simmer for 10 minutes.

3. Serve in an ANTA porridge bowl with generious shavings of parmesan cheese. 

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