Quick braised lettuce & peas
A quick side dish from one of our favourite chefs, Gordon proves that good cooking doesn't have to be complicated
Quick chilli
Serves 2 generously
Easy
Prep:
Cook:
This fast and filling chilli is great served with rice or piled high onto a baked potato and dolloped with soured cream
Skip to ingredients
- 100g chorizosliced
- 350g tub fresh tomato and chilli sauce(we used Waitrose)
- 400g can kidney beansrinsed and drained
- 400g can chickpearinsed and drained
- riceand natural yogurt, or jacket potatoes and soured cream, to serve
Nutrition: per serving
- kcal463
- fat18g
- saturates6g
- carbs50g
- sugars17g
- fibre17g
- protein29g
- salt6.32g
Method
step 1
Dry-fry the chorizo for a few mins in a non-stick frying pan until crisp. Carefully pour off any fat from the pan, then tip in the sauce and beans with 100ml water. Bring to a simmer, cover, then lower the heat and bubble for 10 mins. Spoon over rice and serve with yogurt.
