Prep Time: 20 min
Cook Time: 25 - 30 min
Servings: 12

Ingredients
1tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
800g cubed chorizo picante for cooking
4 x 410g tin chickpeas, drained and rinsed
4 x 400g tin chopped tomatoes
2L veg stock
1tbsp dried oregeno
 
Method
Heat oil in a pan and add the onion. Sweat for 5 minutes with the lid on, then add the garlic and chorizo. Cook over a high heat for another 5 minutes. Add the chickpeas, tomatoes, vegetable stock and oregano. Season with salt and black pepper. Bring to the boil, then simmer for 15 minutes. Serve in bowls with crusty bread.