• 2servings
  • 10minutes
  • 629calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 200g chorizo

  2. 1 tbsp olive oil

  3. 410g can chickpeas , drained and rinsed

  4. 250g jar roasted mixed peppers , drained and roughly chopped

  5. handful coriander leaves, chopped

  6. 2 tbsp natural yogurt

Instructions Jump to Ingredients ↑

  1. Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.

  2. Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.

  3. Give it a twist Replace the chickpeas with canned butter beans or cannellini beans, or try replacing the peppers with a jar of grilled aubergine slices. You could also omit the chickpeas completely and serve this as a meaty sauce for pasta.


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