350 g tomato and chilli sauce (tub, fresh, we used waitrose)
400 g Kidney beans (can, rinsed and drained)
400 g can chickpea (rinsed and drained)
natural yogurt (or jacket potatoes and soured cream, to serve)
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.
View the recipe instructions at BBC Good Food
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