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chorizo with chickpeas & tomato
From ‘5 Ingredients 10 Minutes’ Print Book page 239
From Stonesoup
serves 2
I hate to make sweeping generalisations, but I’m yet to meet a pork eating bloke who doesn’t get excited about chorizo. Ladies (and gentlemen for that matter), if you’re ever looking to get a guy excited about your cooking, this is the dish to do it. To be fair I’m yet to actually test the seduction powers of this dish myself – but I have made it for some male members of my family and got rave reviews.
If you had more time, you could substitute in some boiled kipfler potatoes for the chickpeas.
Most cooks (myself included in the past) recommend cooking dried chickpeas from scratch rather than using canned but to be honest, I often undercook dried chickpeas. And I’d much prefer canned chickpeas to undercooked dried ones – no more guilt about using canned chickpeas.
2 chorizo (approx 200g or 7oz), sliced into coins
1 can chickpeas (400g or 14oz), drained
2t smoked paprika, optional
1 punnet cherry tomatoes, halved
1/2 bunch flat leaf parsley, roughly chopped
Preheat a frying pan with 2 tablespoons olive oil on high.
Stir fry chorizo until nicely brown on both sides.
Stir through chickpeas & paprika and cook for another minute or 2.
Taste, season, and stir through tomato and parsley.
Add to my Old Favourite Recipes
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