Instructions

1. Slice the onion, garlic, chorizo and red pepper. Dice the chicken.
2. Heat a spoonful of olive oil in a large, heavy-based pan. Add the chorizo and onion, then cook until soft and the chorizo’s fat has released. Add the garlic, carrot and red pepper, then gently sauté, under cover, for 8 minutes until the veggies are tender.
3. Add the chicken and stir until it changes colour.
4. Now add the spices and tomato purée, stir to coat, then add the plum tomatoes and enough water to cover everything. Season with salt and pepper, put the lid on, turn down the heat and gently cook for 20 minutes.
5. Drain the chickpeas and add to the stew together with the broad beans. Cook for another 10 minutes then serve with fresh herbs scattered on top.