- 280g pack cooking chorizo, sliced
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 large red onion, finely sliced
- 2 red peppers, deseeded and cut into strips
- 400g can chickpeas, drained and rinsed
- 12 semi-dried tomatoes
- 1 tbsp red wine vinegar
- 100g bag rocket, to serve
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.
Healthy benefitsChickpeas are a great source of low-fat protein – so particularly useful for vegetarians. Chickpeas are also rich in fibre, iron and vitamins, plus a portion counts as 1 of your 5-a-day.