Red Pepper and Chickpea Stew with Chicken

Red Pepper and Chickpea Stew with Poached Chicken

This is a fabulous soup if you want to omit the chicken, Simply serve with some crusty bread.

It is also a really easy quick dinner especially good on a wet rainy night.

Serves 4

3 large cooked red peppers (from a jar)

1 tin chickpeas

2tsp chopped garlic

1tsp oil

½ tin chopped tomatoes

.5l veg stock

25g sliced chorizo

1tsp smoky paprika

4 chicken breasts, poached and shredded

 Heat the oil, add the garlic and chorizo and cook for 2 minutes on a medium heat

Add the paprika, stir well, add a splash of water and cook for another minute

Meanwhile blend the red peppers in the stock

Drain the chickpeas and add to the garlic chorizo mix and cook for 2-3 minutes

Add in the red pepper stock mix, bring to the boil, add in the shredded chicken and turn down to a medium heat and let it simmer away for about 10 minutes until the chicken is warm and the soup smells delicious.