Spicy chorizo and chickpea braise with almond romesco recipe

Inspired by the flavours of Andalusian cuisine in Spain, this spicy chorizo and soft chickpea braise is a fiery must-try. Smoky paprika, cumin and rosemary infuse the braise with warmth and depth, while tender vegetables soak up every bit of the chorizo broth. A velvety smoked almond romesco — a blend of piquillo peppers, aged Sherry vinegar and toasted nuts — adds tang and richness. Finished with kale for a green bite and plenty of parsley, it’s the kind of hearty, one-pot…