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Warm chorizo and chickpea salad

Chorizo is fantastic to cook with pulses, such as chickpeas, as it infuses them with loads of spicy flavour. This is an incredibly quick, easy and tasty Spanish dish, an ideal mid-week dinner. It will take you less than 20 minutes from prep to eating! Looks great too with the green, red and yellowish colour of the chickpeas

If you have leftovers, this salad is wonderful cold the next day.

Ingredients 

4 chorizo sausages/ 2 packets Primo chorizo sausages (great value and taste from your supermarket) – sliced into 1 cm chunks

1 tsp olive oil

4 shallots, finely chopped

2 x 400 gm tins of chickpeas, drained

1- 2 punnets of cherry tomatoes – up to you and the price! Halve the tomatoes

2 -3 long red capsicums – I like cutting them into long slices about 8 cms but you can cut them however you like, but not too small pieces

1 tsp smoked paprika

Cider vinegar

1 bag of baby spinach

 

Cooking instructions

  1. Warm the olive oil in a frypan over medium heat
  2. Add the chorizo and shallots, frying and stirring for around 5-6 mins until the chorizo is cooked through and the shallots are soft
  3. Add the chickpeas, tomatoes and most of the smoked paprika and cook for 5 mins, mixing the paprika well with the other ingredients
  4. Trickle over some cider vinegar, stir until almost completely evaporated
  5. Remove from the pan and put into a salad bowl
  6. In the same pan, increase heat to “high”, add a touch more paprika and quickly fry the capsicum, charring them a bit. Remove and add to the salad bowl
  7. Mix the baby spinach carefully into the dish and serve!

 

Serves 4