That line is either Mum or Darling depending on who is asking obviously!
I love store cupboard suppers because, let’s face it, there are times when you go home and there is nothing in the fridge... so having items like red peppers and tinned tomatoes in my cupboards and chorizo, which lasts longer than your normal weekly shop, in the fridge is a must.
Using these items is almost cheating as you can make a tea from them that’s ready really quickly. I tend to buy a 2kg pack of Rosario chorizo then freeze packs of 3-4 sausages.
I also love tasty dinners that require 20minutes and one pot and if you have vegetable that you would rather use then get them chopped up on a tray, tossed in oil and seasoning and roast them for 15mins at 200 degrees centigrade whilst you open the tins!
Chorizo & Chickpea stew
350g of cooking chorizo, cut into 2cm chunks
2 onions, diced
1 bay leaf
3 cloves of garlic, sliced
1 jar of roasted red peppers, drained and roughly sliced
400g of tinned chickpeas, drained
400g of tinned chopped tomatoes
500ml of chicken/vegetable stock
A bunch of parsley, chopped (I like some basil in there too)
1 Heat a good heavy based pan and gently fry the chorizo until it releases all of its own oil
2 Remove and set aside. Add the onions, bay leaf and garlic and cook for 10 minutes.
3 Add the parsley, chorizo, stock, chickpeas and tomatoes along with the parsley stalks
4 Simmer for 5 minutes then add the chopped parsley leaves
5 Serve with crusty bread to mop up the bowl