Chickpea and Chorizo Slow Cooker Stew

This is a favourite winter warmer dish of ours that's hearty, wholesome and delicious and very welcome on a cold night. 

You can have as a standalone dish, served over rice or a jacket potato or just with crusty bread to mop up the delicious juices. 

I've used cavelo nero to stir through in the last 10 minutes or cooking but you can use kale, cabbage or spinach if you prefer. 

The below serves x2 adults.

Chickpea and Chorizo Slow Cooker Stew

Here's how:

• 120g chorizo
• 1 white onion
• 3 garlic cloves
• 1 green pepper
• 1 red chilli
• Some cubed squash or sweet potato (I used frozen squash here)
• 1 tin of chickpeas, drained
• 1 tin chopped tomatoes
• Pinch of saffron
• 1 tsp hot paprika
• 1 tsp cayenne pepper
• 1 cinnamon stick
• 1 chicken stock cube made up with 250ml water
• 100g cavelo nero (or your choice of green)
• Black pepper
• Parsley

Finely slice the onion, garlic, pepper and chilli and add to the slow cooker. 

Add the drained chickpeas, squash and chopped tomatoes to the slow cooker. 

Cut the chorizo sausage in half and then cut into semi circle discs and add to the slow cooker. 

Make up the chicken stock and add to the dish with the pinch of saffron threads, cinnamon stick, the cayenne pepper, paprika and some black pepper. 

Give it a stir to combine then place onto the lowest heat setting and cook for up to 4 hours, stirring every hour.

Roughly chop the cavelo nero and set aside until the last 10 minutes of cooking, then add to the slow cooker and mix through and return the lid on for ten minutes until dishing up.

Roughly chop some fresh parsley and scatter over the final dish. Enjoy!