Warm Chorizo & Chickpea Salad

Warm Chorizo & Chickpea Salad

Serves 4

Prep 5 mins. Cook 20 mins

With well sourced ingredients, this meal can be absolutely delicious. Ideal for this time of year as we try to convince ourselves that winter is a thing of the past. I always think that extra couple of quid is worth it to get the very best chorizo you can. No one likes to be biting through sinew as they enjoy a tasty meal. Better yet, this meal packs in 3 of those ever so important 5-a-day.

 

Ingredients:

rescipe prep
Prep Time!
  • 280g pack cooking chorizo, sliced
  • 1 large red onion, finely sliced
  • 2 red peppers, deseeded and cut into strips
  • 400g can chickpeas, drained and rinsed
  • 12 semi-dried tomatoes
  • 1 tbsp red wine vinegar
  • 100g bag rocket, to serve

 

Method:

  1. In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
  2. Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
  3. Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.

 

et voilà…

Tuck In!
Tuck In!

Recipe from BBC Good Food Magazine