easy chorizo & chickpea stew

Sometimes this is the only thing that will hit the spot on a dull evening. My kids love it and they’re a bit fussy. … Delicious, warming, full of flavour – always goes down a treat! Stir some spinach in last minute for a hit of goodness. Serve with crusty bread.
Ingredients
Serves 6-8
200g diced pancetta adobada
1 x diced Alejandro chorizo
1 medium red onion, chopped
1 x 400g jar fritada tomato and red pepper sauce
1 x 400g jar of water
3 large cloves garlic crushed
2tbspn chopped oregano (ideally fresh)
Black pepper to taste
2 x 660g cooked Navarrico chickpeas – undrained as you will need the brine

No salt needed as the chickpea brine and chorizo should be enough.

How
Fry the diced pancetta, chorizo and red onion together until they are al beginning to brown. Add the fritada and water, stir well and bring to a gentle simmer.
Now add the crushed garlic, pepper 11/2 tbsp of oregano and the chickpeas in their brine and stir again, bringing back to a gentle simmer.
Hold the simmer for 5-10 minutes then serve scattering the final bit of oregano over each plate.