CHICKPEA AND CHORIZO SALAD
Ingredients
200g cooked chickpeas or butterbeans Ƒ large tin)
120g cooking (parrilla) chorizo, chop into large pieces.
120g cooked new potatoes, cut into pieces.
50g blanched sliced, green beans/courgettes,
Chopped parsley
1 red onion finely sliced
2-3 Roasted red peppers, use peeled roasted peppers from a jar.
Optional tin of chopped tomatoes or passatta.
Serves 2-3
Source: Bourdeaux Quay Cookery School
Method
Fry onion and chorizo till latter has released oil.
Add tomatoes if using and cook gently,
Add potatoes and beans.
Warm through.
Add peppers and any green veg.
Season, add parsley.