SERVES 2 | PREP 10mins | COOK 12mins
Gluten Free Egg Free Nut Free
Ingredients
120g chorizo sausage, thinly sliced
150g mushrooms, sliced
1 brown onion, diced
400g tin crushed tomatoes
400g tin cannellini beans, rinsed
120g (3) artichoke hearts, in brine, cut in quarters
salt and pepper, to taste
2 tbs chopped parsley
50g feta, crumbled
Method
1 Heat a frypan over medium heat and sauté chorizo, mushrooms
and onion for a few
minutes, until chorizo and mushrooms have browned.
2 Add tomatoes, beans and artichoke hearts and simmer for 10 minutes. Adjust
seasoning.
3 Divide between two bowls, top with parsley and crumble
over feta.
Recipe by Tiffany Hall
W: www.tiffxo.com
