Smokey chorizo and chickpea curry
This is an easy mid-week dinner that is tasty and easily adaptable to be vegetarian.
|2 cans||Diced tomatoes|
|½ tsp||Smoked paprika|
|½ tsp||Ground cumin|
|¼ cup||Frozen peas|
- Heat a frying pan with olive oil. Finely chop garlic and chilli. Dice zucchini and chorizo sausage.
- Fry chilli, garlic and half of the zucchini. Fry until the zucchini browns. Add chorizo and fry until golden. Add chickpeas and spices and fry for a further 3 minutes to help soften the chickpeas and bring out the flavour in the spices.
- Add tinned tomatoes, other half of the zucchini and frozen peas and simmer until the tomatoes thicken. While this simmers make the couscous by measuring 1 cup of couscous to 1 cup of boiled water. Add to a pot with the Moroccan spice and cover with a tea towel for 15 mins or until the tomatoes in the curry have thickened.
- Once the tomatoes have thickened, serve the curry on a bed of couscous with a dash freshly ground pepper. You may wish prior to serving to stir through some fresh baby spinach or basil leaves.