Isle of Wight Tomatoes Chorizo and Chickpea Stew

• 150g mini chorizo or plant-based cooking sausages, cut into chunks
• 1 tbsp Olive oil
• 1 red onion, sliced
• 1 red pointed pepper, chopped
• 2 tsp harissa
• 400g tin chickpeas
• 20 Isle of Wight Cherry Vine Tomatoes, halved
• 300ml chicken stock or vegetable stock
• A small bunch flat-leaf parsley, chopped
• Crusty bread, to serve

Fry the chorizo in the olive oil in a large non-stick pan until browned all over and cooked through.

Scoop out the chorizo, reserving the cooking oil in the pan, then add the onion and pepper, and cook until softened and coloured a little. Add the chorizo back to the pan with the harissa and stir for 3-4 minutes. Add chickpeas, tomatoes and stock, and cook for 10 minutes.

Stir in the parsley then spoon into bowls and serve with chunks of bread. Also pairs wonderfully with mash or your favourite grains.