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

Latest comments and suggestions

• Biljana

  26 February 2008

  Biljana rated and commented on this recipe

  

  It takes ten minutes to do this and it certainly makes you into cooking goddess! Kids love it! Brilliant dish for midweek rush!

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• Beth

  19 May 2008

  Beth rated and commented on this recipe

  

  Very Nice.

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• stefania

  17 September 2008

  stefania rated and commented on this recipe

  

  Excellent!

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• Michael Wailes

  08 November 2008

  Michael Wailes rated and commented on this recipe

  

  Very tasty. Would probably use a slightly less Chorizo next time as it is quite oily.

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• Speckled Egg

  28 January 2009

  Speckled Egg rated and commented on this recipe

  

  This is nice but a few too many chickpeas for me! The second time I cooked it I halved the chickpeas and chucked in a tin of chopped tomatoes and some mushrooms. I served it with mashed potato. It was lovely!

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• Co

  26 February 2009

  Co rated and commented on this recipe

  

  Very nice, we all loved it. Although you don't need to fry chorizo in oil as it releases a lot on its own, and then you get extra oil from the peppers!

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• kasia

  09 July 2009

  kasia rated and commented on this recipe

  

  make it all the time, its a great salad!!! depending what ive gor in my fringe, i put some chopped fresh peppers, fresh chilli. lots of parsley, lemon juice. some feta cheese on top. YUM YUM!!! if i want it as a main meal i just chuck lots of mixed leaves underneath. works perfectly!

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• Lukash Beeharry

  12 July 2009

  Lukash Beeharry rated and commented on this recipe

  

  Delicious, I slow roast my own peppers with other vegetables, garlic and chilli's (whatever the house gives really). No need to add as much oil as suggested in the recipe, a squeeze of lemon juice to finish really lightens the dish. Super easy and quick quick quick!

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• Sascha

  04 August 2009

  Sascha rated and commented on this recipe

  

  What a find!. I put the chorizo in the pan without oil and still had to drain it on kitchen paper, the rest works perfectly. I also followed the tips of Kasia for parsley and lemon juice. The whole thing is great on a picnic too.

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• KatyCooks

  04 August 2009

  KatyCooks rated and commented on this recipe

  

  Hm, not so keen on this one. Admittedly I strayed from the original recipe. I added some chilli flakes and a tin of tomatoes which I think worked well. I also halved the amount of chickpeas and added some mixed beans. I didn't put any oil in the pan as the chorizo is oozing with it (and I had to pour a fair bit off). However, where it all went wrong for me, was substituting feta cheese for the yoghurt. The feta made it far too salty and rich, whereas the yoghurt would have cut through the richness and lightened the dish. So, give it a whirl but stick with the yoghurt if you don't like things too salty! Or maybe try adding lemon juice as has been suggested.

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• jax

  16 August 2009

  jax rated and commented on this recipe

  

  No need to fry the chorizo in any oil as it gives off a lot of its own. I cooked it slightly, then added some sliced onion into the cooked chorizo, fried it off and drained off some of the oil before adding the rest of the ingredients. The end result was delicious though, and so quick and easy!

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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 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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