Spanish-Style Chorizo & Cherry Tomato Stew

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Heat a wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the diced chorizo and cook for 4-6 min or until lightly browned

Meanwhile, peel and finely slice the red onion[s]

Once browned, transfer the chorizo to a plate (reserve the pan and oil)

Return the pan to a medium-low heat then add the sliced red onion with a generous pinch of salt and cook for 8-10 min or until softened

Meanwhile, peel and finely slice (don't chop!) the garlic

Drain and rinse the chickpeas

Dissolve the chicken stock cube[s] in 500ml [950ml] boiled water

Once the onions are softened add the sliced garlic, ground cumin and tomato paste and cook for 2-3 min or until fragrant

Once fragrant, add the chicken stock, cherry tomatoes and chickpeas and cook, covered, for 15 min or until thickened slightly – this is your cherry tomato stew

Meanwhile, slice the ciabatta rolls into thin slices

Add the slices to a tray and drizzle them with olive oil and a pinch of salt 

Put the tray in the oven and cook for 5-8 min or until crisp and golden – these are your crostini

Meanwhile, chop the parsley roughly, including the stalks