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.