27 April 2011

mmm chorizo...

[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.



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