Chorizo and Chickpea Stew Recipe | Food Network UK

Ingredients

• 2 tbsp olive oil
• 50g spaghettini or vermicelli, torn into 3cm lengths
• 500g bulgar wheat
• 1 tsp cinnamon
• 2 tsp sea salt flakes or 1 tsp pouring salt
• 1 litre water
• 2 bay leaves
• 350g chorizo, cut into coins and then halved
• 60ml amontillado sherry
• 100g soft dried apricots, snipped into pieces with scissors (optional)
• 2 x 400g cans chickpeas or mixed beans, rinsed and drained in a sieve
• 2 x 400g cans cherry tomatoes, plus 11/2 cans water
• Salt and pepper, to taste
• Fresh coriander, to serve (optional)