Chickpea & Chorizo Bake
Photography: KATE WHITAKER/RYLAND PETERS & SMALL
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Chickpea & Chorizo Bake

This is a quick and easy meal, using mostly canned and jarred ingredients, yet it’s packed with flavour. Ideally, serve with Cheesy New Potatoes or crusty bread.
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Photography: KATE WHITAKER/RYLAND PETERS & SMALL

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Serves
2
Total Time
20 Minutes
Ingredients
1 x 400g can of chopped tomatoes
1 tbsp of balsamic vinegar
1 tbsp of apple cider vinegar
1 tsp of runny honey
½ tsp of salt
¼ tsp of ground black pepper
½ x 400g can of chickpeas, drained & rinsed
75g of chorizo, chopped
75g of cooked sweet (bell) peppers (can be from a jar), chopped
2 tbsp of freshly chopped parsley
Method
Step 1

Pour the tomatoes into a heatproof dish that fits in your air-fryer. Stir the balsamic vinegar, apple cider vinegar and honey together, then stir this mixture into the tomatoes. Season the tomatoes with salt and pepper and stir again, before adding the chickpeas, chorizo and sweet peppers and giving one more stir.

Step 2

Preheat the air-fryer to 180ºC. Place the dish in the preheated air-fryer and cook for 12 minutes, stirring once during cooking.

Step 3

Serve hot with freshly chopped parsley scattered over.

Budget Air-Fryer Cookbook by Jenny Tschiesche. Published by Ryland Peters & Small. Photography by Kate Whitaker © Ryland Peters & Small

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