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  • 750ml chicken stock
  • 1 onion
    chopped and fried in a little olive oil with 2 chopped cloves of garlic
  • 2 × 400g tins chickpeas
    drained
  • 1 dried chilli
  • 150g spring greens or savoy cabbage or curly kale
    shredded
  • 4 slices chorizo
    shredded

Nutrition:

  • kcal295
  • fat10.6g
  • saturates2.1g
  • carbs25.7g
  • fibre6.6g
  • protein26.2g
  • salt2.11g

Method

  • step 1

    Add the chickpeas to the onion and garlic in a large pan, then add the chicken stock and chilli. Cook for about 10 minutes then stir in the greens and cook for 3 minutes. Spoon into bowls and add the chorizo.

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