Chorizo, Bean & Chickpea Pepperpot
250g, skinned and chopped
1 onion, chopped
1 stick celery, chopped
1 clove garlic, crushed
2 capsicums (your choice of colour), chopped
1 300g jar
1 cup frozen edamame beans, blanched
1 660g jar, rinsed and drained
1 325g jar, rinsed and drained
Sea salt and freshly cracked pepper
Juice of ½ lemon
Small bunch parsley, chopped
Heat olive oil over medium heat and fry chorizo until browned. Set aside.
Add onion, celery, garlic and capsicum to pan. Cook gently until soft.
Add paprika and sugo and cook for five minutes. Return chorizo to pan with beans and chickpeas. Heat through and season to taste with salt, pepper and lemon juice.
Add parsley and serve.
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