Cousin Annies Chick Pea And Chorizo Summer Salad Recipes

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.

COUSIN ANNIE'S CHICK PEA AND CHORIZO SUMMER SALAD

Steps:

• Heat oil in skillet, cook onions and garlic until softened, not browned. Add chili pepper and chorizo and keep cooking until chorizo is slightly crisp.
• Slip mixture in a bowl, add chick peas, roasted pepper, parsley, pepper, avocados, olives and vinegar. Season with salt and pepper.

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.

CHORIZO SALAD

Steps:

• Fry the chorizo in batches in a bit of the oil, until it is nice and crisp.
• Add the potatoes and salt to the pan and fry for a minute until slightly browned.
• Tip into a bowl.
• Add the beans and peppers, remaining oil and sherry vinegar.
• Toss well and scatter the chorizo on top.

CHORIZO PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse.
• Crumble chorizo into small skillet and cook over medium heat 6-8 minutes or until browned, breaking up meat into small chunks with a spoon.
• Add garlic and cook 1 minute. Remove from heat.
• Put vinegar in a medium serving bowl.
• Whisk in oil in a steady stream until incorporated.
• Stir in salsa, bell pepper, poblano chile, beans, cilantro, chorizo-garlic mixture and cooked pasta.
• Chill until serving.
• Top with queso fresco and serve.