Spanish Chorizo Traybake
2 tbsp olive oil
2 tbsp smoked paprika
1 tbsp dried thyme
500g new or baby potatoes, quartered
6 garlic cloves, unpeeled
1 large onion (red ideally), cut lengthways into eighths
2 peppers, (orange, yellow or read ideally), de-seeded, stem removed and finely sliced
1 rings of cured chorizo, sliced into ½ inch thick slices
1 tin of chickpeas, drained
1. Pre-heat the oven to 200C/180C Fan.
2. Pop the oil, paprika, thyme, potato, garlic, onion and pepper into a large roasting tin, give everything a good stir to mix well, season with salt and pepper, cover with foil and bake in the oven for 45 minutes, then remove the foil and pop in for another 10-15 minutes, until the potato is cooked through.
3. Add the chorizo rings, chickpeas, give a good stir and bake, uncovered for another 20 minutes, until the potato is cooked through and the peppers are soft. Serve with extra olive oil, scattered parsley and wedges of lemon and bread if you like.