Chicken and Chorizo Casserole
2 red onions
200g chorizo sausage
1L chicken stock
Half savoy cabbage, shredded
2 large tins chickpeas, drained
Juice one lemon
1. Heat dash olive oil in large saucepan. Add sliced onions and diced chorizo.
2. Cook gently until soft, about 10 minutes. Season well.
3. Add stock. Bring to boil. Add cabbage and chickpeas and simmer 4-5 minutes until cabbage is cooked.
4. Serve in bowls with squeeze of lemon juice and drizzle of olive oil.