Chickpea and Chorizo Hot Pot
This hearty, allergen-free chickpea and chorizo hot pot is packed with smoky, vibrant flavours and nourishing ingredients. It’s a perfect choice for those with dietary restrictions, delivering a wholesome meal that’s free from common allergens without compromising on taste.
Allergens
Contains no allergens
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 2 thyme sprigs
- 1 tbsp smoked paprika
- 200g gluten-free chorizo ring, thinly sliced
- 400ml tin chopped tomatoes
- 1 tbsp sherry vinegar
- 600g cherry tomatoes, halved
- 200g jar roasted red peppers, drained and cut into strips
- 100g spinach
- 400g tin chickpeas, drained and rinsed
- 1 tbsp Blenders Allergen Free Vegetable Bouillon
Method
Step 1:
Heat olive oil in a large frying pan over medium heat. Add garlic, thyme, and smoked paprika, stirring until fragrant.
Step 2:
Stir in the sliced gluten-free chorizo and cook until it releases its oils. Add the sherry vinegar, allowing it to bubble for 1 minute.
Step 3:
Add the cherry tomatoes, roasted red peppers, spinach, and chickpeas. Dissolve the bouillon in 100ml of water and pour it into the pan.
Step 4:
Bring to a boil, then reduce the heat and simmer for 15 minutes, stirring occasionally, until the cherry tomatoes soften and the sauce thickens.
Step 5:
Season with salt and pepper to taste. Serve hot with sourdough bread for dipping.
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