Delicious meals with minimum ingredients.
- Thread starter chocko1
- Start date
chocko1
Gold Member
SQUASH AND LENTIL CURRY - Serves 4
3 Syns for the whole recipe
1 onion, finely chopped
3 tbsp. medium curry powder or, to taste
600g BNS, peeled and cut into 2-3cm cubes
400g can chopped tomatoes
Half a head of cauliflower, cut into florets
150g dried red lentils, rinsed
2 level tbsp. Patak's mango chutney - 3 Syns
150g baby spinach
Spray a large pan well with Frylight and cook the onion until soft.
Add the curry powder and cook for 1 min, then add the squash, tomatoes, cauliflower florets, lentils and mango chutney, along with 600ml boiling water.
Cover with a lid and simmer for 20-25 minutes, or until everything is tender. Stir occasionally, adding a little more water, if necessary.
Stir the spinach through the curry until wilted.
Good served with whole-wheat rice, mixed with peas. Could, obviously, add in extra veg. - peppers, mushrooms, baby corn, etc.
Change the strength of the curry powder to suit your personal taste.
This recipe is from the Healthy Food Guide magazine.
3 Syns for the whole recipe
1 onion, finely chopped
3 tbsp. medium curry powder or, to taste
600g BNS, peeled and cut into 2-3cm cubes
400g can chopped tomatoes
Half a head of cauliflower, cut into florets
150g dried red lentils, rinsed
2 level tbsp. Patak's mango chutney - 3 Syns
150g baby spinach
Spray a large pan well with Frylight and cook the onion until soft.
Add the curry powder and cook for 1 min, then add the squash, tomatoes, cauliflower florets, lentils and mango chutney, along with 600ml boiling water.
Cover with a lid and simmer for 20-25 minutes, or until everything is tender. Stir occasionally, adding a little more water, if necessary.
Stir the spinach through the curry until wilted.
Good served with whole-wheat rice, mixed with peas. Could, obviously, add in extra veg. - peppers, mushrooms, baby corn, etc.
Change the strength of the curry powder to suit your personal taste.
This recipe is from the Healthy Food Guide magazine.
chocko1
Gold Member
Thank-you so much for your really nice comment, snOOk. That's so kind of you. 
I'm afraid you have to use your imagination as to what the end result looks like, as I'm so rubbish with technology! Made me laugh, how you got started on your cooking straight away! Lots of luck with your re-start.
Kathy x
I'm afraid you have to use your imagination as to what the end result looks like, as I'm so rubbish with technology! Made me laugh, how you got started on your cooking straight away! Lots of luck with your re-start.Kathy x
chocko1
Gold Member
AUBERGINE LAYER BAKE - Serves 3
2 Syns per serving, if using the Mozzarella as part HEX's
3 large aubergines, sliced lengthways
1 tbsp. olive oil - 6 Syns
1 large, red onion, chopped
2 cloves of garlic, crushed
Half a red pepper, deseeded and chopped
680g passata
2 tsp. dried basil
300g baby spinach
50g reduced-fat Mozzarella, grated
Heat a frying pan and brush the aubergine lightly with some of the oil. Fry in batches, turning once, until softened.
Heat the remaining oil in a large pan. Saute the onion, garlic and red pepper, until softened.
Stir in the passata and basil. Simmer for 15 mins or until the passata thickens slightly.
Season and stir in the spinach, until wilted.
Pre-heat the oven to 200C/Gas 6,
Line a deep baking dish with some of the aubergine slices.
Top with a layer of the passata mix. Repeat the layers. Bake for 40 minutes or until the aubergine is really tender.
Sprinkle with the grated Mozzarella and bake until it has browned.
Recipe by Dale Pinnock.
2 Syns per serving, if using the Mozzarella as part HEX's
3 large aubergines, sliced lengthways
1 tbsp. olive oil - 6 Syns
1 large, red onion, chopped
2 cloves of garlic, crushed
Half a red pepper, deseeded and chopped
680g passata
2 tsp. dried basil
300g baby spinach
50g reduced-fat Mozzarella, grated
Heat a frying pan and brush the aubergine lightly with some of the oil. Fry in batches, turning once, until softened.
Heat the remaining oil in a large pan. Saute the onion, garlic and red pepper, until softened.
Stir in the passata and basil. Simmer for 15 mins or until the passata thickens slightly.
Season and stir in the spinach, until wilted.
Pre-heat the oven to 200C/Gas 6,
Line a deep baking dish with some of the aubergine slices.
Top with a layer of the passata mix. Repeat the layers. Bake for 40 minutes or until the aubergine is really tender.
Sprinkle with the grated Mozzarella and bake until it has browned.
Recipe by Dale Pinnock.
chocko1
Gold Member
CURRIED CHICKEN AND RICE ONE-POT - Serves 8
1.5 Syns per serving
8 bone-in chicken thigh fillets, skin removed
3 level tbsp. curry paste - 6 Syns (based on the highest Synned Patak's range)
1 tbsp. vegetable oil - 6 Syns
2 onions, finely chopped
300g basmati or long-grain rice, rinsed
2 large tomatoes, cut into 1cm pieces
700ml hot chicken stock
Pre-heat the oven to 220C/Gas 7.
Place the chicken and curry paste in a large bowl. Stir to coat the chicken in the paste.
Heat the oil in a large, frying pan over a medium-high heat. Brown the chicken in batches, turning for 5 minutes or until golden. Remove with a slotted spoon onto a plate.
Add the onions to the pan. Saute for 3 minutes or until softened. Then, add the rice. Stir for 2 minutes, until the rice is coated in the pan juices.
Stir in the tomatoes. Transfer the mixture to a large, ovenproof dish. Arrange the chicken pieces over the rice, pressing down gently.
Carefully, pour over the hot stock and the juices from the chicken. Cover the dish tightly with foil.
Bake for 45 minutes or until the rice is tender and the thighs are cooked through. Remove from the oven and leave to rest for 10 minutes, covered.
Good garnished with fresh coriander leaves and served with FF Greek yoghurt.
Because of the two onions, I have included the oil, instead of the Frylight, as it cooks better.
This recipe is from the Eat In magazine.
1.5 Syns per serving
8 bone-in chicken thigh fillets, skin removed
3 level tbsp. curry paste - 6 Syns (based on the highest Synned Patak's range)
1 tbsp. vegetable oil - 6 Syns
2 onions, finely chopped
300g basmati or long-grain rice, rinsed
2 large tomatoes, cut into 1cm pieces
700ml hot chicken stock
Pre-heat the oven to 220C/Gas 7.
Place the chicken and curry paste in a large bowl. Stir to coat the chicken in the paste.
Heat the oil in a large, frying pan over a medium-high heat. Brown the chicken in batches, turning for 5 minutes or until golden. Remove with a slotted spoon onto a plate.
Add the onions to the pan. Saute for 3 minutes or until softened. Then, add the rice. Stir for 2 minutes, until the rice is coated in the pan juices.
Stir in the tomatoes. Transfer the mixture to a large, ovenproof dish. Arrange the chicken pieces over the rice, pressing down gently.
Carefully, pour over the hot stock and the juices from the chicken. Cover the dish tightly with foil.
Bake for 45 minutes or until the rice is tender and the thighs are cooked through. Remove from the oven and leave to rest for 10 minutes, covered.
Good garnished with fresh coriander leaves and served with FF Greek yoghurt.
Because of the two onions, I have included the oil, instead of the Frylight, as it cooks better.
This recipe is from the Eat In magazine.
Webpage list of these recipes - Click Me!
All up to date ladies.
All up to date ladies.
chocko1
Gold Member
HOT SPICED EGGS - Serves 4
Syn Free
1 red onion, thinly sliced
2 red peppers, deseeded and thinly sliced
350g cherry tomatoes
400g can mixed beans in spicy sauce
Pinch of chilli flakes
8 eggs
Spray a large, shallow frying pan (that has a lid) with Frylight.
Cook the onion and peppers until soft. Better with the lid on.
Add the tomatoes and cook for a further 3 minutes or until they begin to burst.
Add the beans and chilli flakes and cook, stirring, for 2 minutes.
Simmer gently for 5 minutes or until the mixture is thick.
Make 8 small wells in the mixture, with the back of a spoon. Crack one egg into each well, then cover with the lid and cook for 3-4 minutes or until the eggs have set to your liking.
Divide between warmed serving bowls, garnish with fresh coriander leaves, if liked and serve with HEX toast.
Recipe from the Healthy Food Guide magazine.
Syn Free
1 red onion, thinly sliced
2 red peppers, deseeded and thinly sliced
350g cherry tomatoes
400g can mixed beans in spicy sauce
Pinch of chilli flakes
8 eggs
Spray a large, shallow frying pan (that has a lid) with Frylight.
Cook the onion and peppers until soft. Better with the lid on.
Add the tomatoes and cook for a further 3 minutes or until they begin to burst.
Add the beans and chilli flakes and cook, stirring, for 2 minutes.
Simmer gently for 5 minutes or until the mixture is thick.
Make 8 small wells in the mixture, with the back of a spoon. Crack one egg into each well, then cover with the lid and cook for 3-4 minutes or until the eggs have set to your liking.
Divide between warmed serving bowls, garnish with fresh coriander leaves, if liked and serve with HEX toast.
Recipe from the Healthy Food Guide magazine.
chocko1
Gold Member
CREAMY ONE POT PASTA - Serves 1
2 Syns
2 handfuls of dried penne pasta
12-15 cherry tomatoes, halved
Small wedge of onion, finely chopped
Sprinkle of dried chilli flakes, to taste
Lots of basil, shredded
2 level tbsp. Weight Watchers West Country Thick Cream, Reduced Fat - 2 Syns
Spray a pan well with Frylight and add all the ingredients, except the cream. Cover with 200ml water.
Cover and bring to the boil. After a couple of minutes, remove the lid and turn down the heat a little.
Simmer until the pasta is to your liking, stirring regularly so the sauce doesn't stick to the bottom of the pan.
Pour in the cream and stir through. Keep on the heat for a minute or so, until piping hot.
Lovely with grated Parmesan (part HEX) and extra basil sprinkled over.
Also good with mushrooms, cooked, shredded chicken, half a tin of tuna, cooked prawns and fresh rocket, etc., stirred through.
This recipe is based on one from Amy Elizabeth's site.
2 Syns
2 handfuls of dried penne pasta
12-15 cherry tomatoes, halved
Small wedge of onion, finely chopped
Sprinkle of dried chilli flakes, to taste
Lots of basil, shredded
2 level tbsp. Weight Watchers West Country Thick Cream, Reduced Fat - 2 Syns
Spray a pan well with Frylight and add all the ingredients, except the cream. Cover with 200ml water.
Cover and bring to the boil. After a couple of minutes, remove the lid and turn down the heat a little.
Simmer until the pasta is to your liking, stirring regularly so the sauce doesn't stick to the bottom of the pan.
Pour in the cream and stir through. Keep on the heat for a minute or so, until piping hot.
Lovely with grated Parmesan (part HEX) and extra basil sprinkled over.
Also good with mushrooms, cooked, shredded chicken, half a tin of tuna, cooked prawns and fresh rocket, etc., stirred through.
This recipe is based on one from Amy Elizabeth's site.
chocko1
Gold Member
TOMATO AND WHITE WINE PASTA SAUCE - Serves 2
2.5 - 3 Syns per serving
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 tsp. chilli flakes, or to taste
150ml dry white wine - 4.5 - 6 Syns (depending on the wine)
400g can chopped tomatoes
Half tsp. dried oregano
Half tsp. dried thyme
1 tsp. sweetener, or to taste
Small bunch of fresh basil, stalks discarded and leaves roughly chopped
Small bunch of fresh parsley, stalks discarded and leaves roughly chopped
Spray a pan well with Frylight and cook the onion until softened, stirring regularly so as not to let it stick or brown.
Add the garlic and the chilli flakes. Fry for a further few minutes, stirring.
Pour in the wine and allow to bubble for a minute or so, before adding the chopped tomatoes.
Add the oregano, thyme, sweetener and salt and pepper, to taste. Stir together.
Allow to simmer gently for about 10 minutes, with lid off, until desired thickness is reached, then stir through the basil and parsley, minus the stalks. This did take me quite a bit longer than 10 minutes - more like 20-25 but then, I do like my sauces quite thick.
Gorgeous served with pasta (spaghetti is good) and with some HEX Parmesan shaved over.
Try adding some Synned, cooked chorizo, cooked prawns, shredded, cooked chicken, thinly sliced mushrooms, etc.
Always make sure you use fresh herbs though!
This recipe is based on one by Amy Elizabeth.
Just had this for tea and it was really tasty, easy and quick. Used frozen onions and only quarter of a teaspoon of the dried chilli flakes (because we are spice wimps). Added shredded chicken and had HEX Cheddar grated over. Will definitely make again!
2.5 - 3 Syns per serving
1 onion, finely chopped
2 cloves of garlic, finely chopped
1 tsp. chilli flakes, or to taste
150ml dry white wine - 4.5 - 6 Syns (depending on the wine)
400g can chopped tomatoes
Half tsp. dried oregano
Half tsp. dried thyme
1 tsp. sweetener, or to taste
Small bunch of fresh basil, stalks discarded and leaves roughly chopped
Small bunch of fresh parsley, stalks discarded and leaves roughly chopped
Spray a pan well with Frylight and cook the onion until softened, stirring regularly so as not to let it stick or brown.
Add the garlic and the chilli flakes. Fry for a further few minutes, stirring.
Pour in the wine and allow to bubble for a minute or so, before adding the chopped tomatoes.
Add the oregano, thyme, sweetener and salt and pepper, to taste. Stir together.
Allow to simmer gently for about 10 minutes, with lid off, until desired thickness is reached, then stir through the basil and parsley, minus the stalks. This did take me quite a bit longer than 10 minutes - more like 20-25 but then, I do like my sauces quite thick.
Gorgeous served with pasta (spaghetti is good) and with some HEX Parmesan shaved over.
Try adding some Synned, cooked chorizo, cooked prawns, shredded, cooked chicken, thinly sliced mushrooms, etc.
Always make sure you use fresh herbs though!
This recipe is based on one by Amy Elizabeth.
Just had this for tea and it was really tasty, easy and quick. Used frozen onions and only quarter of a teaspoon of the dried chilli flakes (because we are spice wimps). Added shredded chicken and had HEX Cheddar grated over. Will definitely make again!
Last edited:
chocko1
Gold Member
BAKED SPANISH RICE WITH CHICKEN AND CHORIZO - Serves 6
1.5 - 2 Syns per serving
2 red peppers, thinly sliced and deseeded
6 large, skinless chicken thighs
200g Sainsbury's diced chorizo - 10 Syns
1 large onion, finely chopped
4 cloves of garlic, crushed
2 tbsp. hot smoked paprika
1 tsp. chilli flakes
1.3 litres chicken stock
375g paella rice
2 tbsp. finely chopped flat-leaf parsley
Pre-heat the oven to 180C/Gas 4.
Spray a large, shallow, non-stick pan well with Frylight.
Season the chicken and brown it all over in the pan.
Remove the chicken and cook the chorizo until all the oils have been released.
Add the peppers to the pan and cook until softened.
Add the onion and garlic and cook until the onion is soft. Quicker with a lid on.
Stir in the paprika and chilli flakes and cook for one minute, stirring, then add the chicken stock.
Put the chicken pieces back in and bring the stock to a simmer. Cook, covered, over a gentle heat for 15 minutes.
Tip the rice in, around the chicken pieces and season to taste. If the pan isn't big enough, you can transfer everything to a roasting tin.
Put into the oven and cook for 20-25 minutes, or until the stock has been absorbed, the rice is tender and the top is golden.
Cover with foil and leave to sit for 5 minutes.
Scatter with the parsley.
Good with lemon juice squeezed over.
This recipe is based on one from the Olive site.
1.5 - 2 Syns per serving
2 red peppers, thinly sliced and deseeded
6 large, skinless chicken thighs
200g Sainsbury's diced chorizo - 10 Syns
1 large onion, finely chopped
4 cloves of garlic, crushed
2 tbsp. hot smoked paprika
1 tsp. chilli flakes
1.3 litres chicken stock
375g paella rice
2 tbsp. finely chopped flat-leaf parsley
Pre-heat the oven to 180C/Gas 4.
Spray a large, shallow, non-stick pan well with Frylight.
Season the chicken and brown it all over in the pan.
Remove the chicken and cook the chorizo until all the oils have been released.
Add the peppers to the pan and cook until softened.
Add the onion and garlic and cook until the onion is soft. Quicker with a lid on.
Stir in the paprika and chilli flakes and cook for one minute, stirring, then add the chicken stock.
Put the chicken pieces back in and bring the stock to a simmer. Cook, covered, over a gentle heat for 15 minutes.
Tip the rice in, around the chicken pieces and season to taste. If the pan isn't big enough, you can transfer everything to a roasting tin.
Put into the oven and cook for 20-25 minutes, or until the stock has been absorbed, the rice is tender and the top is golden.
Cover with foil and leave to sit for 5 minutes.
Scatter with the parsley.
Good with lemon juice squeezed over.
This recipe is based on one from the Olive site.
chocko1
Gold Member
CHICKEN WITH GARLIC CREAM CHEESE SAUCE - Serves 2
Syn Free, if using the cheese as part HEX's (75g Philadelphia Light = 1 x HEX.).
2 skinless chicken breasts
110g Philadelphia Light cheese
1 small clove of garlic, crushed
A few sprigs of fresh herbs, such as parsley, coriander, chives, tarragon or a mixture of a few
4 slices of crispy bacon, all visible fat removed
Heat a frying pan, sprayed with Frylight.
Slice the chicken breasts very thinly crossways and toss into the pan.
Grind over some black pepper and cook, turning occasionally, for 2-3 minutes or until cooked through.
Meanwhile, in a small pan, blend the cream cheese with 3 tbsp. water and crush in the garlic. Heat gently until hot and smooth.
Finely chop the herbs and add them to the sauce.
Mix the chicken slices into the sauce.
Good served on a bed of spinach with the crispy bacon crumbled over. Lovely with a side of SW wedges.
This is a take on a recipe from The Telegraph newspaper.
Syn Free, if using the cheese as part HEX's (75g Philadelphia Light = 1 x HEX.).
2 skinless chicken breasts
110g Philadelphia Light cheese
1 small clove of garlic, crushed
A few sprigs of fresh herbs, such as parsley, coriander, chives, tarragon or a mixture of a few
4 slices of crispy bacon, all visible fat removed
Heat a frying pan, sprayed with Frylight.
Slice the chicken breasts very thinly crossways and toss into the pan.
Grind over some black pepper and cook, turning occasionally, for 2-3 minutes or until cooked through.
Meanwhile, in a small pan, blend the cream cheese with 3 tbsp. water and crush in the garlic. Heat gently until hot and smooth.
Finely chop the herbs and add them to the sauce.
Mix the chicken slices into the sauce.
Good served on a bed of spinach with the crispy bacon crumbled over. Lovely with a side of SW wedges.
This is a take on a recipe from The Telegraph newspaper.
chocko1
Gold Member
CHICKPEA PASTA - Serves 2
3 Syns per serving, if using oil, instead of Frylight
2 carrots, finely chopped
2 sticks of celery, thinly sliced - optional
1 red onion, finely chopped
1 clove of garlic, crushed
200g can chopped tomatoes
400g can chickpeas, drained and rinsed
1 vegetable stock cube
150g macaroni pasta
Fresh rosemary, to taste
Dried chilli flakes, to taste or could use half a green, deseeded chilli instead
Put a tbsp. of olive oil in a pan, heat and add the onion, gently frying until it begins to soften.
Add in the carrots, garlic and celery, if using and continue to cook until the onion is completely soft and the celery is becoming translucent.
Add the chickpeas, rosemary, tomatoes, stock cube, chilli and half a 400g can of water.
Simmer, covered, until the chickpeas and carrots soften slightly (about 5 minutes). then uncover and let the liquid reduce slightly. Season to taste and turn off the heat when the desired thickness of the 'sauce' is reached.
Meanwhile, cook the pasta according to pack instructions. Drain well and combine with the sauce, reheating, if necessary.
Good sprinkled with HEX grated cheese.
If you prefer, you can blitz half or all the sauce in a food processor. Obviously, add in other veg too, if liked - mushrooms, peppers, etc.
The sauce is suitable for freezing. This recipe is from the Netmums site, where lots of people have said how delicious it is.
3 Syns per serving, if using oil, instead of Frylight
2 carrots, finely chopped
2 sticks of celery, thinly sliced - optional
1 red onion, finely chopped
1 clove of garlic, crushed
200g can chopped tomatoes
400g can chickpeas, drained and rinsed
1 vegetable stock cube
150g macaroni pasta
Fresh rosemary, to taste
Dried chilli flakes, to taste or could use half a green, deseeded chilli instead
Put a tbsp. of olive oil in a pan, heat and add the onion, gently frying until it begins to soften.
Add in the carrots, garlic and celery, if using and continue to cook until the onion is completely soft and the celery is becoming translucent.
Add the chickpeas, rosemary, tomatoes, stock cube, chilli and half a 400g can of water.
Simmer, covered, until the chickpeas and carrots soften slightly (about 5 minutes). then uncover and let the liquid reduce slightly. Season to taste and turn off the heat when the desired thickness of the 'sauce' is reached.
Meanwhile, cook the pasta according to pack instructions. Drain well and combine with the sauce, reheating, if necessary.
Good sprinkled with HEX grated cheese.
If you prefer, you can blitz half or all the sauce in a food processor. Obviously, add in other veg too, if liked - mushrooms, peppers, etc.
The sauce is suitable for freezing. This recipe is from the Netmums site, where lots of people have said how delicious it is.
chocko1
Gold Member
BBQ CARAMELISED CHICKEN KEBABS - Serves 4
Approx. 2 Syns per serving
4 skinless chicken breasts, cut into chunks
6 tbsp. reduced-salt soy sauce
12 tbsp. rice wine vinegar
3 level tbsp. runny honey - 7.5 Syns
Whisk together the glaze ingredients, along with 6 tbsp. water, tasting as you go to ensure a good balance of sweet and savoury.
Toss the chicken pieces in the glaze and leave to marinate in the fridge, for at least 30 minutes.
Thread the chicken chunks onto skewers and barbecue for 10 minutes or until the chicken is just cooked through.
Good served with roasted peppers and hoisin sauce.
This is a Tesco recipe.
Approx. 2 Syns per serving
4 skinless chicken breasts, cut into chunks
6 tbsp. reduced-salt soy sauce
12 tbsp. rice wine vinegar
3 level tbsp. runny honey - 7.5 Syns
Whisk together the glaze ingredients, along with 6 tbsp. water, tasting as you go to ensure a good balance of sweet and savoury.
Toss the chicken pieces in the glaze and leave to marinate in the fridge, for at least 30 minutes.
Thread the chicken chunks onto skewers and barbecue for 10 minutes or until the chicken is just cooked through.
Good served with roasted peppers and hoisin sauce.
This is a Tesco recipe.
chocko1
Gold Member
PORK, CHICKPEA AND CHORIZO STEW - Serves 4
Approx. 2 Syns per serving
1 onion, finely chopped
1 red or yellow pepper, deseeded and finely chopped/sliced
1 clove of garlic, crushed
400g pork tenderloin, all visible fat removed and cut into bite-sized pieces (could use chicken)
150g Sainsbury's diced chorizo - 7.5 Syns
1 tsp. smoked sweet paprika
400g chopped tomatoes
150ml hot chicken/veg stock
400g can chickpeas, drained and rinsed
Spray a large, non-stick pan well with Frylight and cook the onion and peppers until softened.
Stir in the garlic and cook for a further minute.
Add the pork and chorizo and brown quickly, over a high heat.
Turn the heat down and stir in the paprika, then add the tomatoes and stock. Season well.
Cover and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes or until the meat is tender and thoroughly cooked through.
Tip the chickpeas into the pan and cook for a further 2-3 minutes, to heat through.
Spoon into warmed bowls and serve with HEX crusty bread or also good served with mash and lots of veg.
When I make this, I use frozen onion and peppers and just drain the liquid off before adding the meat and chorizo. Much easier than trying to soften with Frylight!
This is based on a recipe by Aggie MacKenzie.
Approx. 2 Syns per serving
1 onion, finely chopped
1 red or yellow pepper, deseeded and finely chopped/sliced
1 clove of garlic, crushed
400g pork tenderloin, all visible fat removed and cut into bite-sized pieces (could use chicken)
150g Sainsbury's diced chorizo - 7.5 Syns
1 tsp. smoked sweet paprika
400g chopped tomatoes
150ml hot chicken/veg stock
400g can chickpeas, drained and rinsed
Spray a large, non-stick pan well with Frylight and cook the onion and peppers until softened.
Stir in the garlic and cook for a further minute.
Add the pork and chorizo and brown quickly, over a high heat.
Turn the heat down and stir in the paprika, then add the tomatoes and stock. Season well.
Cover and bring to the boil. Turn the heat down to a simmer and cook for 10 minutes or until the meat is tender and thoroughly cooked through.
Tip the chickpeas into the pan and cook for a further 2-3 minutes, to heat through.
Spoon into warmed bowls and serve with HEX crusty bread or also good served with mash and lots of veg.
When I make this, I use frozen onion and peppers and just drain the liquid off before adding the meat and chorizo. Much easier than trying to soften with Frylight!
This is based on a recipe by Aggie MacKenzie.
Similar threads
