Chickpea and chorizo salad
(from Elyce123’s recipe box)
Covered in cling film, this will keep in the fridge for up to 2 days. Bring back to room temperature or reheat gently in a pan before serving.
Source: delicious. January 2005
Prep time: 5 minutes
Cook time: 10 minutes
Serves 10 people
Categories: January
Ingredients
- 2 tbsp olive oil
- 1 large red onion, finely chopped
- 2 garlic cloves, finely chopped
- 100g piece of chorizo sausage, finely sliced
- 2 x 410g can chickpeas, drained and rinsed
- 2 tbsp chopped fresh coriander
- juice of 1/2 lemon
Directions
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Heat the oil in a large frying pan. Add the onion and garlic and cook for 5 minutes until softened but not coloured. Add the chorizo and continue to cook for another few minutes, until the red paprika in the chorizo has started to ‘bleed’ into the onions.
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Add the chickpeas to the pan and continue to sauté for another few minutes until the chickpeas are completely heated through. Season to taste, then fold in the coriander and add enough lemon juice to taste. Tip into a serving dish and serve warm or at room temperature.