easiest ever midweek meals

Chorizo & chickpea tagine

SERVES 6 PREP 10 mins COOK 50 mins EASY

1 tbsp olive oil
200g spicy chorizo, thinly sliced
2 fennel bulbs, trimmed and thinly sliced, fronds reserved
1 large onion, halved and sliced
2 garlic cloves, crushed
½ tsp smoked paprika
1 tbsp harissa paste
2 x 400g cans chopped tomatoes
2 tsp honey
2 x 400g cans chickpeas, drained and rinsed
4 handfuls of baby spinach
1 lemon, zested couscous or flatbreads, to serve

1 Heat the oil in a large pan over a medium-high heat and add the chorizo. Cook for a few minutes until slightly crispy, then transfer to a plate, leaving the oil in the pan.

2 Turn the heat down and add the fennel, onion, garlic and paprika, and cook for 10-15 mins until the onion starts to turn golden.

Stir in the harissa and a good pinch of salt, then pour in the tomatoes and a canful of water. Add the chorizo