Warm chickpea, chorizo & pepper salad

Warm chickpea, chorizo & pepper salad

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(16 ratings)

Prep: 10 mins - 5 mins Cook: 10 mins - 15 mins

Easy

Serves 2
A rough-and-ready salad bursting with Mediterranean flavours - great as a starter or main

Nutrition and extra info

Nutrition: per serving

  • kcal629
  • fat45g
  • saturates11g
  • carbs30g
  • sugars0g
  • fibre7g
  • protein29g
  • salt3.61g
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Ingredients

  • 200g chorizo

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 410g can chickpea, drained and rinsed
  • 250g jar roasted mixed pepper, drained and roughly chopped

    Pepper

    pepp-ah

    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • handful coriander leaves, chopped
  • 2 tbsp natural yogurt

Method

  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.

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Comments (16)

AlanRabjohn's picture
5

A really quick and tasty meal, with loads of flavour - I take enjoyed this every time I've made it.

dave6376's picture
2.5

Quick, easy and delicious. Just one small point - I think the chorizo should be cut into 3mm slices. 3cm is over an inch!

Unless he/she is joking, Mash's comment is pretty silly. What else do you expect to find in a recipe called warm chickpea, chorizo and pepper salad? There are plenty of vegetarian recipes on this site and elsewhere on the web for those who want them.

justabeena's picture

Cooked this as a tapa dish for a Spanish night....it was fab. Definitely don't need to cook in oil.

vhazael's picture
4

Delicious, we just made this for lunch. Wish I'd have read the comments first as it could have done with a squeeze of lemon juice to freshen it up a bit. Will definitely try this again.

escobesco's picture
1

Why do all these recipes seem to contain chorizo (sausage basically) or bacon? What is it about veggies that chefs have got against making perfectly easy vegetarian meals and then bunging pig or whatever in them. At least they are easy to re-design for our subversive culinary purposes ;-)

jaqui_sampson's picture
4

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!

katycooks's picture
3

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.

sascha's picture
5

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.

lukash's picture
5

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!

kasiadawson's picture
5

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!

coturner's picture
4

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!

cdunne's picture
4

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!

skateacting's picture
4

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

stephcobi's picture
5

Excellent!

bethocallaghan's picture
4

Very Nice.

bcoppard's picture
5

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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