Vegetarian mains
Chorizo, chickpeas, lentils and greens
This is a simple, pungent, meal in a bowl, made mainly from ingredients you're likely to have in the cupboard. Very good for a quick midweek dinner. You can add more chard if you like, or use other greens – cabbage, kale, shredded Brussels sprouts or spinach. Serve on its own or with crusty bread. If you're avoiding meat, this still tastes great without the chorizo. This reheats and freezes well.
Ingredients
- 100g Puy lentils
- 2 tbsp olive oil
- 75g cooking chorizo, chopped
- 1 onion, chopped
- 2 garlic cloves, crushed or finely chopped
- 2 tsp ground cumin
- 2 tsp ground coriander
- ½ tsp ground cinnamon
- ¼-½ tsp dried chilli flakes
- 4 fresh tomatoes, chopped, or use ½ can tinned tomatoes
- 400g tin chickpeas, rinsed and drained
- ½ head chard, leaves shredded, stalks finely chopped
- 1.2 litre chicken or veg stock
- juice of ½ lemon
- salt and pepper
Method
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Step 1
Put the lentils in a large saucepan, add water to cover, bring to boil, simmer for 20 minutes, until tender. Drain.
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Step 2
Heat the oil, fry chorizo, onion, garlic. Add spices and chilli. Fry for a couple more minutes.
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Step 3
Add tomatoes, chickpeas, chard, stock. Bring to a boil. Simmer for 15 minutes. Add the lentils back to the pan and continue to simmer for a couple of minutes until they are warmed through. Season. Add lemon juice to taste.
