Ingredients

Method

• 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

Ingredients

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.