Tapas recipe for 2 people, takes only 10 mins; recipe has chorizo, olive oil, chickpea, pepper, coriander and natural yogurt.
Warm chickpea, chorizo & pepper salad
Course: Tapas
Servings
2
servings
Prep time
10 mins
Ingredients
- Coriander: handful coriander leaves, chopped
- Olive Oil: 1 tbsp olive oil
- Pepper: 250g jar roasted mixed pepper, drained and roughly chopped
- Natural Yogurt: 2 tbsp natural yogurt
- Chickpea: 410g can chickpea, drained and rinsed
- Chorizo: 200g chorizo
Directions
- 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.
- 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.
