[image from Stone Soup]
The lovely Mr cooked a Chickpea and Chorizo salad last night - this recipe is gold (very quick and very tasty) so try it out. Thank you to the wonderful Stone Soup!
2 chorizo (approx 200g or 7oz), sliced into coins
1 can chickpeas (400g or 14oz), drained
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 2.
Taste, season, and stir through tomato and parsley.