Chick pea and chorizo stew with cous cous

Chick pea and chorizo stew with couscous (serves 2)

Ingredients for chick pea and chorizo stew100g chick peas/garbanzo beans (dried are best)
500g tomatoes (fresh or canned)
50g chorizo
100g onion, peeled and diced
100g red pepper, de-seeded and chopped
1 heaped teaspoon smoked paprika
salt and pepper
100g wholewheat couscous
5g fresh flat-leaved parsley, chopped

Total calories per serving: 460

Method: Soak the peas overnight in cold water. Next day, discard the water and cover the peas with fresh water in a pan. Bring to the boil and cook until the peas are soft, about an hour. Put the tomatoes in a blender and blend until smooth. Chop the chorizo sausage into small pieces and cook over a medium heat, stirring occasionally, until they have started to lose some of their fat. Then add the chopped onion and lower the heat, cooking until the onion is translucent. Stir in the chopped peppers (I used Hungarian hot wax peppers, but regular sweet red peppers would be fine) and the paprika and cook for a minute or two, then add the blended tomatoes, seasoning and the cooked chick peas. Bring to a boil and then simmer, uncovered, for 45 minutes, or, alternatively, bake in a moderate oven for an hour.

[Warning, this dish fills the kitchen with a delicious smell – I made the mistake of making it in the morning and then had to endure the lovely smell for the rest of the day before I could finally eat the meal in the evening. Might have been better to make it a day in advance!]

When you’re ready to eat, pour about 200ml of boiling water over the couscous and let stand for five minutes until all the water is absorbed. Serve the chick pea mixture over the couscous and sprinkle with fresh parsley for a great additional dose of vitamins and minerals.