Warm chickpea, chorizo & pepper salad

Recipe uploaded by

John Torode

11 ratings

Recipe by John Torode

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1. Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
2. Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.

Give it a twist

Replace the chickpeas with canned butter beans or cannellini beans, or try replacing the peppers with a jar of grilled aubergine slices. You could also omit the chickpeas completely and serve this as a meaty sauce for pasta.

Per serving

629 kcalories, protein 29g, carbohydrate 30g, fat 45 g, saturated fat 11g, fibre 7g, salt 3.61 g

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Ingredients

• 200g chorizo
• 1 tbsp olive oil
• 410g can chickpeas , drained and rinsed
• 250g jar roasted mixed peppers , drained and roughly chopped
• handful coriander leaves, chopped
• 2 tbsp natural yogurt

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 - 5 mins

Cook 10 - 15 mins

Ingredients

• 200g chorizo
• 1 tbsp olive oil
• 410g can chickpeas , drained and rinsed
• 250g jar roasted mixed peppers , drained and roughly chopped
• handful coriander leaves, chopped
• 2 tbsp natural yogurt

Per serving

629 kcalories, protein 29g, carbohydrate 30g, fat 45 g, saturated fat 11g, fibre 7g, salt 3.61 g

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