Spanish Lentils with Chorizo and chick peas

250g dried Pardina lentils
1 litre chicken or veg stock
1 tin of chick peas
6 shallots sliced
1 red pepper, cut into chunks
2 garlic cloves sliced
3/4 tsp smoked paprika
1/2 tsp chilli
3/4 tsp ground cumin
olive oil
sea salt and black pepper
15 slices of chorizo
handful of fresh coriander, chopped
handful of fresh flat leaf parsley, chopped

Bring stock to the boil and add the Pardina lentils and simmer for c.20 minutes.

Fry the shallots, red pepper, garlic, paprika, chilli and cumin in a little olive oil until nicely brown.

Drain the lentils, add a splash of olive oil and the drained, rinsed chick peas, return to the heat and warm through, stirring continuously so they don’t stick.

 Carefully mix everything together, check the seasoning and serve – NB it’s also really delicious cold the next day for lunch.