Instructions

1. Remove the skin of the chorizo, then cut it into 1 cm pieces. Set aside.
2. Thinly slice the onion, chop the garlic, cut the red pepper into small bits and drain the chickpeas.
3. Heat the oil in a large frying pan and gently sauté the onion, until soft.
4. Add the chorizo garlic and red pepper, then gently stir for 5 minutes, until the sausage releases its fat. Add the herbs and tomato purée, stir for a few seconds to coat everything well. Season with salt and pepper.
5. Add the passata and chickpeas, bring to the boil and gently cook for 10-15 minutes until the sauce has thickened. Add your chosen greens, cook for another 2-5 minutes (under a lid).
6. Add the rice, stir until it has warmed through. Stir in the fresh herbs.
7. Serve with herbs scattered on top.