Friday, January 20, 2012

chorizo with chickpeas & tomato

chorizo with chickpeas & tomato
serves 2

If you had  more time, you could substitute in some  boiled kipfler
potatoes for the chickpeas.
Most  cooks   (myself included  in the  past)  recommend  cooking dried chickpeas from scratch rather than using canned but to be honest, I often undercook dried chickpeas. And I’ d much prefer canned chickpeas to undercooked dried ones – no more guilt about using canned chickpeas.
2 chorizo (approx 200g or 7oz), sliced into coins
1 can chickpeas (400g or 14oz), drained
2 teaspoons smoked paprika, optional
1 punnet cherry tomatoes, halved
1/2 bunch  flat leaf parsley, roughly chopped
Preheat a frying pan with 2 tablespoons olive oil on high. Stir fry chorizo until nicely brown on both sides.
Stir through chickpeas & paprika and cook for another minute or two.
Taste, season, and stir through tomato and parsley.

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