大象传媒

by Caroline Marson from No Fuss Suppers听

Serves 2听

Prep time: 10 mins

Cooking time: 15 mins

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Ingredients

1 tbsp olive oil

1 onion, finely chopped听

2 garlic cloves, crushed听

75g chorizo sausage, skin removed and cut into 1cm slices听

100ml red wine听

400g tin chopped tomatoes听

1 red onion, cut into thin slices听

400g tin butter beans, drained

1 tsp dried mixed herbs听

A few fresh rosemary or thyme sprigs听

Sea salt and freshly ground black pepper听

2 tbsp of finely, freshly grated Parmesan cheese听

Warm crusty bread, to serve

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Method

1. Heat the oil in a large, high-sided frying pan.听听Add the chopped onion and garlic and cook for a few mins over medium heat. 听听听

2. Add the chorizo sausage and cook for a further 2-3 mins.听听

3. Add the red wine and bring to the boil.听 Allow to bubble until the mixture is reduced by half.听听

4. Add the tomatoes, red onion slices, butter beans 100ml water and the dried mixed herbs and rosemary or thyme sprigs. Simmer, uncovered for about 10 mins.

5. Season to taste with salt and pepper and spoon into warmed serving bowls.听 Sprinkle with the Parmesan cheese and serve immediately with chunks of warm crusty bread to mop up the juices.

From Delicious Magazine

Serves 4

Prep time 5 mins

Cooking time 10 mins

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Ingredients

1 fat garlic clove

3 tbsp Greek yogurt

Juice 1/2 lemon

2 x 400g tins chickpeas

Splash vegetable stock

150g frozen spinach, defrosted

2-3 tsp harissa, to taste

12 pitted black olives

4 large free-range eggs

A handful fresh parsley leaves, plus extra to garnish

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Method听

1.Crush the garlic into a bowl. Mix in the yogurt and lemon juice. Season and set aside.

2. Drain and rinse the chickpeas, then tip into a pan. Add the stock and simmer over a medium heat for 4 minutes. Drain the chickpeas, return to the pan, then add the spinach and harissa. Coarsely chop the olives, then add to the pan.听

3. Meanwhile, bring a large, deep pan of water to the boil. Lower the heat to a simmer, crack the eggs one by one into a ramekin, then slide each one gently into the pan. Poach for 3-4 minutes until the whites have set.听

4. Chop the parsley, then stir three-quarters through the chickpeas.听

5. Divide among 4 plates, then top each with a poached egg. Season, sprinkle with the remaining parsley, then serve with the yogurt.