Knorr's smoky chorizo one-pot recipe | delicious. magazine

Ingredients

• Ingredients
• Method
• Nutrition
• 175g chorizo, sliced thinly
• 1 red pepper, sliced
• 2 sweet potatoes, cut into chunks
• 400g can chopped tomatoes
• 1 Knorr Chicken Stockpot dissolved in 200ml boiling water
• 1 tablespoon smoked paprika, optional
• 400g can chickpeas
• Mixed green salad to serve, optional
• Fry the chorizo in a large non-stick pan for 5 minutes until crispy.
• Add the pepper and potatoes and fry for 1 minute, stirring.
• Add can tomatoes, Knorr stock and paprika if used and bring to the boil. Turn down to a simmer, cover and cook for 15 minutes.
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• Add the chickpeas and cook for a further 4-5 minutes
• Serve with a side of mixed green salad.