Place a deep saucepan over high heat. Add the chorizo, oil and chilli and cook for 4 minutes or until the chorizo are crisp.
Remove from the pan and drain on absorbent paper.
Place the tomatoes and stock in the saucepan over medium heat and bring to the boil. Add the chickpeas and beans and cook for 3 minutes.
Stir through the salt, pepper, parsley and cooked chorizo and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1046g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 117 (41%)|
|Amt Per Serving||% DV|
|Total Fat 13g||17 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 26.4mg||8 %|
|Sodium 2316.3mg||80 %|
|Potassium 2032.6mg||53 %|
|Total Carbohydrate 16g||5 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 14.1g|
|Protein 27.2g||39 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 284
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