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Chickpeas with Chorizo
110g chorizo sausage
Half a lemon, juice only
4 tbsp chopped fresh parsley
2 tsp cumin seeds
2 x 410g cans chickpeas, rinsed and drained
130g packet rocket salad
60ml sweet sherry

 

Slice the chorizo into rounds no more than ΒΌ cm thick.

Place a pan over a medium heat and fry the chorizo (without adding any oil as the chorizo will give out plenty of its own) for about 2 minutes until crisp on both sides. Remove the chorizo from the pan and transfer to a bowl.

In the same pan, fry the cumin seeds in the oil left by the chorizo for about a minute. Add the chickpeas, rocket and sherry, and stir over a medium heat until the rocket has wilted, the chickpeas have warmed through and the liquid has reduced a little.

Return the chorizo to the pan, add the lemon juice and let it bubble for a few seconds.

Sprinkle with the parsley.

Per portion: 344 kcal, 20g protein, 12g fat, 35g carbohydrate

Provided with permission from AXA Nutrition & Fitness

Preparation Time: 2 minutes Serves: 4
Recipe Origin: United Kingdom
Submitted by:
Sarah

United Kingdom
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