Chorizo, pepper and lemon chickpeas

Chorizo, pepper and lemon chickpeas

A tasty quick dish that’s super healthy

Chorizo pepper and lemon chickpeas

Chorizo pepper and lemon chickpeas

Serves 2 for an evening meal or 3 for lunch; Preparation 5 minutes, cooking 12 minutes

Ingredients:

  • Large 800g tin of chickpeas (or 2 400g gram tins!)
  • Two grilled red peppers from a jar, chopped
  • An onion, chopped.
  • 80g chorizo chopped into small chunks
  • 2 fat cloves of garlic, chopped
  • 1tsp cumin
  • 1tsp hot paprika
  • Juice and zest of a lemon
  • Oil for frying
  • Salt to taste

Equipment:

  • Chopping board and knife
  • Saucepan and spoon

Method:

Start by gently sautéing the onion and garlic in a little oil for 5 minutes.

Add the chorizo, cumin and paprika, stir well and continue to cook over a low heat for another 5 minutes.

Drain the chickpeas and then add these to the mix along with the lemon juice, zest and some salt.

Heat the chickpeas through and serve.

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