Air Fryer Chorizo & Chickpea Stew With Feta & Parsley

This is a hearty, warming stew. It’s a great storecupboard dinner and will work just as well with other tinned pulses too. Serve with a side of rice or salad and crusty bread if you want to make more of a meal. Recipe adapted from The Ultimate Air Fryer Cookbook 15 Minute Feasts by Clare Andrews.

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Ingredients

chorizo sausages 200 g (halved)
onion 1 (chopped)
tomatoes 4 (quartered)
tomato passata 690 ml
chopped tomatoes 400 g
chickpeas 400 g (drained)
balsamic vinegar 1 tsp
brown sugar ½ tsp
smoked paprika 1 tsp
garlic granules 1 tsp
dried oregano 1 tsp
feta 100 g (diced)
fresh parsley 1 handful (chopped)
chilli flakes pinch
Greek yoghurt to serve

Method

Preheat your air fryer to 200°C for 4 minutes. Halve the chorizo sausages lengthways, chop the onion and quarter the tomatoes.
Place your sausages, onion and fresh tomatoes in the air fryer basket and stir so they’re evenly mixed. Cook for 6 minutes.
Add the passata, chopped tomatoes, chickpeas and remaining ingredients (apart from the parsley, feta and yoghurt). Stir, then cook for 6 minutes.
To serve, add a good drizzle of olive oil and sprinkle with feta, chopped fresh parsley and optional chilli flakes if you fancy some extra heat, and a dollop of Greek yoghurt on the side.

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Air Fryer Chorizo & Chickpea Stew With Feta & Parsley

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Ingredients

Method

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