Warm chickpea, chorizo & pepper salad
- Preparation and cooking time
- Prep: -
- Cook: -
- Serves 2
A rough-and-ready salad bursting with Mediterranean flavours - great as a starter or main
- STEP 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.
- STEP 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.