Chickpeas with chorizo
How to make Chickpeas with chorizo recipe
Serves 4
Preparation time 10 minutes, Cooking time about 10 minutes
Ingredients:
2 tablespoons olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
200 g (7 oz) chorizo sausage, cut into 1 cm (½ inch) dice
2 ripe tomatoes, deseeded and finely chopped
3 tablespoons chopped parsley
2 x 400 g (13 oz) cans chickpeas, drained
salt and pepper
Method:
Heat the oil in a large nonstick frying pan, add the onion, garlic and chorizo and cook over a medium-high heat, stirring frequently, for 4–5 minutes.
Add the tomatoes, parsley and chickpeas to the pan and cook, stirring frequently, for 4–5 minutes or until heated through.
Season to taste with salt and pepper and serve immediately or leave to cool to room temperature. Serve with crusty bread.
For harissa-spiced chickpeas with haloumi & spinach, heat the oil in a large saucepan, add 2 chopped onions and the garlic, omitting the chorizo, and cook over a low heat until softened. Omit the fresh tomatoes and parsley and add 2 tablespoons harissa paste, the chickpeas and 2 x 400 g (13 oz) cans chopped tomatoes to the pan.
Bring to the boil, then reduce the heat and simmer for about 5 minutes. Add 250 g (8 oz) cubed haloumi cheese and 200 g (7 oz) baby leaf spinach and cook over a low heat for a further 5 minutes. Season to taste with salt and pepper and stir in the juice of 1 lemon. Serve with grated Parmesan cheese and warm crusty bread.
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| Chickpeas with chorizo |
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