Cooking Instructions
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Step 1
Fry the
Spanish Chorizo (2.5 oz)
in a large non-stick pan for 5 minutes until crispy.
Step 2
Add the
Red Bell Pepper (1)
and
Sweet Potatoes (2)
and fry for 1 minute, stirring.
Step 3
Dissolve the
Knorr® Chicken Stock Pot (1)
in
Water (3/4 cup)
to make chicken stock.
Step 4
Add
Diced Tomatoes (1 can)
, Knorr stock, and
Paprika (to taste)
, and bring to a boil. Turn down to a simmer, cover, and cook for 15 minutes.
Step 5
Add the
Chickpeas (1 can)
and cook for another 4-5 minutes.
Step 6
Garnish with
Fresh Parsley (to taste)
and
Freshly Ground Black Pepper (to taste)
. Serve with a side of mixed green salad.
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