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Chorizo and chickpeas braised in cider
Ingredients
- Olive or rapeseed oil
- 500g cooking chorizo
- 2 x 660g jars cooked garbanzos (chickpeas) or 4 x 400g tins chickpeas, drained (see John’s tip)
- 200ml fresh beef stock
- 400ml dry cider, plus extra to serve (see food team’s tip)
- Large handful fresh flatleaf parsley, roughly chopped
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