Recipe for pan-fried Chorizo served in a chickpea and roasted peppers salad
4 chorizo sausages – slice (3 to 5mm)
2 tins chickpeas – drain and rinse
250g roasted peppers – drain and chop
10g fresh coriander – chop coarsely
olive, oil, salt & pepper (from your pantry)
Place a large frying pan with a few glugs of olive oil over high heat. Add the chorizo slices and cook for 4 minutes, stirring occasionally until lightly browned. Then add the chickpeas and roasted peppers and cook until warmed – about 2 minutes. Season to taste. Remove from the heat.
To serve, stir in the fresh coriander. Divide the mixture between the bowls. Add a dollop of yoghurt on top and a twist of freshly ground pepper.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.