Chickpea & Chorizo Bake

A quick and easy meal using mostly canned and jarred ingredients. It’s packed with flavour and ideally served with crusty bread.


1 x 400-g/14-oz. can of chopped tomatoes

1 tablespoon balsamic vinegar

1 tablespoon apple cider vinegar

1 teaspoon runny honey

½ teaspoon salt

¼ teaspoon ground black pepper

½ x 400-g/14-oz. can of chickpeas, drained and rinsed

75 g/2 ½ oz. chorizo, chopped

75 g/2 ½ oz. cooked sweet (bell) peppers (can be from a jar), chopped

2 tablespoons freshly chopped parsley



Pour the tomatoes into a heatproof dish that fits in your air-fryer. Stir the balsamic vinegar, apple cider vinegar and honey together, then stir this mixture into the tomatoes. Season the tomatoes with salt and pepper and stir again, before adding the chickpeas, chorizo and sweet peppers and giving one more stir.

Preheat the air-fryer to 180ºC/350ºF. Place the dish in the preheated air-fryer and cook for 12 minutes, stirring once during cooking. Serve hot with freshly chopped parsley scattered over.


This recipe is from Budget Air-Fryer Cookbook by Jenny Tschieshe. To get more great blog posts like this one - direct to your inbox – be sure to sign up to our mailing list  here.