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Chickpeas with Chorizo
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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
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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
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Preparation Time: 2 minutes |
Serves: 4 |
| Recipe Origin: United Kingdom |
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Submitted by: |
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Sarah
United Kingdom |
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| This recipe has been viewed 2819 times. |
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