Chorizo And Chickpea Salad Recipes

CHICKPEAS AND CHORIZO

Steps:

• Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
• Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
• Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
• Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

WARM CHORIZO & CHICKPEA SALAD

Steps:

• In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
• Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
• Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.

CHORIZO AND CHICKPEA SALAD

Steps:

• Heat the oil in a non stick pan over medium high heat.
• Add half the chorizo and cook for 4 minutes turning until crisp and golden.
• Drain on paper towel, and repeat with remaining chorizo.
• Add cherry tomatoes to frying pan and cook tossing for 2 minutes until just softened.
• Combine warm chorizo, tomatoes, chickpeas, rocket, feta and dressing in a large bowl.
• Season with salt and pepper, toss gently and spoon into serving bowls.

SQUID, CHICKPEA & CHORIZO SALAD

Steps:

• Cook the peppers whole under a grill, on a barbecue or griddle, until completely charred. Place the peppers in a bowl, cover with a plate until cool enough to handle, then peel, deseed and finely slice. In a large bowl mix the peppers and any juices with the chickpeas, parsley, chilli and garlic. Set aside.
• Heat a large frying pan until smoking. Working quickly and carefully, add a splash of oil to the pan, then the squid. Stir-fry for about 30 secs. Scatter the chorizo over the squid, continue to cook for 30 secs more, then tip into the bowl with the peppers. Season everything with salt and pepper, then dress with the remaining oil, lemon juice and lemon zest. Mix together, pile onto a platter and let everyone help themselves.

CHORIZO, SPINACH AND CHICKPEA SAUTE

Steps:

• Put 1 tablespoon olive oil in saute pan, add chorizo, breaking apart as it cooks. When cooked through, remove and drain on paper towels. Add drained chickpeas directly to pan and saute until lightly browned, approximately 5 minutes.
• Remove from pan, set aside. In same pan, add another tablespoon olive oil and saute the onions, mushrooms, and artichoke hearts until the onions are translucent. Add garlic, when just starting to gain color, add in spinach and chicken stock. Cover and let wilt on medium-low flame. Add in chorizo and chick peas, season to taste with salt and pepper
• Garnish with Parmesan.