Ingredients

• 85g/3oz chorizo
• sliced
• 1 garlic clove
• chopped
• 240g/8½oz canned cherry tomatoes
• drained
• 125g/4½oz canned chickpeas
• rinsed and drained
• 50g/2oz olives
• stones removed
• 1 tbsp olive oil
• 75g/2½oz canned cooked new potatoes
• halved
• 2 tbsp fresh breadcrumbs
• 1 tbsp chopped fresh parsley

Directions

• Heat a large saucepan and fry the chorizo for 2-3 minutes.
• Add the garlic and cook for one minute. Add the cherry tomatoes
• chickpeas and olives and cook for 2-3 minutes.
• In a separate frying pan
• heat the olive oil
• add the new potatoes and sauté until golden-brown on all sides. Add the sautéed potatoes to the tomato stew
• then pour the mixture into an ovenproof dish.
• Preheat the grill to medium.
• Place the breadcrumbs and parsley into a small bowl and mix together. Sprinkle the breadcrumb mixture over the stew
• then place under the grill and cook for 2-3 minutes
• or until golden-brown on top. Serve in the dish.