Chickpeas with chorizo
This makes a well-balanced and super-healthy supper that takes just minutes to prepare. The chickpeas provide protein and carbohydrate, as well as plenty of fibre, vitamins and minerals.
The chorizo boosts the protein content and has a strong flavour so you do not need too much. This dish is filling as it is, but you can serve with rice for a more substantial meal.
Ingredients (Serves 4)
- 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
Slice the chorizo into rounds no more than ¼ 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.