Serves: 4
Cooking time: 1 hour + 20 minutes prep time
Ingredients:
400g tinned chickpeas, drained and rinsed Bold Bean Co – organic chickpeas
Belazu – Harissa
4 tbsp olive oil – citizens of soil
2 shallots, thinly sliced
3-4 cloves of garlic
1 aubergine, cut into 2.5cm dice
1 red pepper, sliced
1 yellow pepper, sliced
4 chicken legs
200g chorizo, cut into 2.5cm slices
4 tbsp harissa paste – BELAZU
1 pouch Borough Broth Chicken Bone Broth
400g tin chopped tomatoes – Mr Organic
1 tsp smoked paprika
crusty organic bread, to serve
Method:
- In a large, heavy-based saucepan, heat a little oil and fry the shallots until soft, then add the garlic.
- Next, add the chickpeas, aubergines and peppers and fry on a medium heat until the vegetables are lightly browned.
- In a separate pan, fry the chicken legs until golden, then remove and add the chorizo.
- To the lightly browned vegetables, add the harissa paste, stock, tomatoes and paprika and bring to the boil.
- Add the chicken, chorizo and any juices and reduce to a low simmer with the lid on. Cook for 1 hr until the chicken is tender, completely cooked and the juices run clear. Serve with big chunks of crusty bread.
More Like This
Other delicious recipes featuring ...
