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Spicy chorizo, tomato and white beans

By Abigail Donnelly

Serves 4

Difficulty Easy

Cooking Time 20 minutes

Ingredients

1-2 shallots
2 crushed cloves garlic
3 finely chopped leeks
A knob of butter
Olive oil
100 g sliced spicy chorizo
1 x 410 g can chopped tomatoes
2 t smoked paprika
1 t dried chilli flakes
1 x 400 g can white beans
Flat-leaf parsley
Ciabatta slices

Method

Finely slice shallots and gently fry with crushed cloves garlic and finely chopped leeks in a knob of butter and a little olive oil until soft and fragrant.
Add sliced spicy chorizo and fry for a further 5 minutes, then add can chopped tomatoes, smoked paprika, dried chilli flakes and can white beans.
Simmer for 10–15 minutes before serving with chopped flat-leaf parsley and ciabatta slices.
Cook's note: serve with polenta, which is gluten-free, if you don't want the bread.