Ingredients
- Olive oil
- 100g chorizo
- 2 cloves garlic, peeled and chopped
- ½ - 1 teaspoon paprika
- 1 tin butter beans, rinsed
- 1 tin chickpeas, rinsed
- 1 tin good chopped tomatoes
- Bunch of chopped cavolo nero (stalks removed) or spinach
- ½ tin coconut milk
- 1 stock cube
- Salt and pepper to taste
- Bread (ideally sourdough) to serve
1. Add the oil, chorizo and garlic to the pan and cook for one or two minutes.
2. Then add the paprika, beans, chickpeas, and tomatoes and warm them through, stirring for five minutes.
3. Crumble in the stock cube, add the cavolo nero and coconut milk and cook, stirring for another two minutes, until it is hot.
4. Season to taste and serve with chunks of crusty fresh bread.
