Roasted Chickpeas and Chorizo
This is such an easy and delicious one pot dinner. I love roasting chickpeas in lots of olive oil and paprika, they are slightly crispy on the outside with a touch of spice and then soft on the inside. Delicious with fresh rocket and couscous. Keeps in the fridge for many days so perfect packed lunch too!
Ingredients
1 x tin of chickpeas
150g sliced chorizo (a bit over half of a chorizo ring sausage)
Two peppers (red and orange ideally)
1 onion
3 x garlic cloves
Ground paprika
Ground coriander
2 tbsp olive oil
Greek yoghurt
1/2 a lemon
Fresh parsley
(Serves 2 as a main or 4 as a side)
Method
In a baking tray, add the drained chickpeas, sliced chorizo, chopped peppers, onion and crushed garlic.
Cover in 1-2 tsp paprika and 1/2 tsp coriander
Season with salt and pepper and add a couple of generous glugs of oil so that the chickpeas are well coated
Cook for around 30 minutes and stir 15 minutes in!
Whilst the chickpeas are cooking, squeeze a dash of lemon juice into around 4 tbsp of Greek yoghurt.
Serve the roasted ingredients on couscous, rice or salad and add a few dollops of yoghurt and fresh parsley!