Chickpea & Chorizo Casserole

Ingredients

• 450 g raw chorizo sausages (skin off and sliced) (±1 lb)
• 900 g canned chickpeas (drained and rinsed) (±2 lb)
• 1 red onion (diced)
• 2 garlic cloves (minced)
• 1 red bell pepper (diced)
• 825 g canned diced tomatoes (±1.8 lb)
• 120 ml white wine (±½ cup)

For Serving

• Fresh parsley or cilantro
• Crusty bread

Directions

1. Place all ingredients into the Microwave Pressure Cooker , then securely cover and lock. Microwave for 25 min. at 900 watts.
2. Remove from microwave and allow to stand with the cover on until the Pressure Indicator drops, approx. 15 min., then unlock and remove cover.
3. Serve warm with a sprinkle of parsley or cilantro and slices of crusty bread.