Name: Warm chickpea, chorizo & pepper salad
Prep time: 5 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Spanish
Ingredients: 200g chorizo; 1 tbsp olive oil; 410g can chickpea drained and rinsed; 250g jar roasted mixed pepper drained and roughly chopped; handful coriander leaves, chopped; 2 tbsp natural yogurt

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Warm chickpea, chorizo & pepper salad

Warm chickpea, chorizo & pepper salad

John Torode

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Serves 2

Easy

Prep: 10 mins - 5 mins

Cook: 10 mins - 15 mins

A star rating of 4.3 out of 5.22 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

200g chorizo
1 tbsp olive oil
410g can chickpea

drained and rinsed
250g jar roasted mixed pepper

drained and roughly chopped
handful coriander

leaves, chopped
2 tbsp natural yogurt

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Nutrition: per serving

kcal629
fat45g
saturates11g
carbs30g
sugars0g
fibre7g
protein29g
salt3.61g

Method

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.

RECIPE TIPS

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.

Recipe from Good Food magazine, June 2004

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A star rating of 4.3 out of 5.22 ratings

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