Use tinned chickpeas to make a speedy, spicy, smoky mid-week supper to warm you up from head to toe.
225g/8oz dried chickpeas, soaked overnight in plenty of cold water
1 tbsp oil
500g/1lb 2oz chicken thighs
125g/4½oz piece of chorizo, cut into bite-sized chunks
3 cloves garlic, chopped
1 onion, chopped
2 tsp ground coriander
100ml/3½fl oz dry sherry
1 x 400g/14oz can chopped tomatoes
200ml/7fl oz chicken stock
salt and freshly ground black pepper
extra virgin olive oil
toasted flaked almonds
Drain and rinse the chickpeas, and add to a large saucepan with cold water to cover. Bring the chickpeas to the boil, reduce the heat and simmer until tender - about one hour. Drain.
Heat the oil in a frying pan and fry the chicken thighs until golden-brown all over. Remove from the pan and set aside. Then fry the chorizo in oil until just beginning to crisp.
Add the onions, garlic and coriander and fry for 2-3 minutes until softened. Pour in the sherry and allow to bubble for a minute, then tip in the tinned tomatoes and the stock. Bring to the boil.
Add the browned chicken and the chickpeas and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
Serve topped with flaked almonds and a swirl of olive oil.
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