Wine-Braised Chickpeas with Chorizo

Charmaine Lu -
  • 1 tbsp olive oil
  • 225g sliced chorizo
  • 400g tin of chickpeas, drained
  • 200ml red wine
  • 4 tbsp honey
  • 10g rosemary, chopped
  • Crusty bread, to serve
  • Heat the oil in a frying pan and fry the chorizo for 3 mins, turning regularly. Add the chickpeas and cook for 2 mins, then pour in half the wine and turn up the heat. Bubble away until it reduces by half, then pour in the rest of the wine and stir until it reduces by half again.
  • Once quite syrupy, add the honey to the mixture and cook for 1 minute. Stir well to coat the chorizo and chickpeas, then season liberally and stir in the rosemary. Serve with crusty bread, and enjoy.
10 mins
6 serving