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Member recipe

Chickpea & chorizo balls

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Serves 4

A meat-light recipe which is tasty, cheap and versatile.

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  • 75g cooked chorizo, cut into chunks
  • 1 400g tin chickpeas, drained
  • 1 red onion, cut into chucks
  • Plain flour, to dust
  • 2-3 tbsp rapeseed oil


    1. Blitz the chorizo, onion and chickpeas in a food processor. [Alternatively, chop the chorizo and onion finely and mash the three ingredients with a potato masher.]
    2. With floured hands, roll the mixture into approximately 12 balls.
    3. Place onto a floured baking sheet. You can chill in the fridge for up to a day, lightly covered in cling film, until ready to cook.
    4. EITHER preheat oven to 190 degrees Celsius and bake, drizzled with oil, for approximately 25-30 minutes.
    5. OR shallow fry for approximately 7-9 minutes, until golden and crispy.
    6. Serve as a tapa, with some pasta sauce, or use as the protein base of a traybake with roasted vegetables.

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