Warm chickpea, chorizo & pepper salad
A rough-and-ready salad bursting with Mediterranean flavours - great as a starter or main
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Difficulty and servings
Serves 2
Preperation and cooking times
Prep 10 5 mins
Cook 15 mins
- 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.
- 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
Recipe from Good Food magazine, June 2004.
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http://www.bbcgoodfood.com/recipes/1126/
Difficulty and servings
Serves 2
Preperation and cooking times
Prep 10 5 mins
Cook 15 mins
Ingredients
Per serving
629 kcalories, protein 29g, carbohydrate 30g, fat 45 g, saturated fat 11g, fibre 7g, salt 3.61 g

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26 February 2008
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17 September 2008
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08 November 2008
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