Quick chilli

• chorizo↗100g g

  sliced

• tub fresh tomato and chilli sauce↗350g g

  (we used Waitrose)

• can kidney beans↗400g g

  rinsed and drained

• can chickpea↗400g g

  rinsed and drained

• rice↗

  and natural yogurt, or jacket potatoes and soured cream, to serve

Step-by-step instructions

1. 1

   Dry-fry the chorizo for a few mins in a non-stick frying pan until crisp. Carefully pour off any fat from the pan, then tip in the sauce and beans with 100ml water. Bring to a simmer, cover, then lower the heat and bubble for 10 mins. Spoon over rice and serve with yogurt.