chickpeas with chorizo and silverbeet
- Number of Servings: 4
Ingredients
2 teaspoons olive oil 2 chorizo sausages, sliced (see note) 1 onion, halved, thinly sliced 2 garlic cloves, crushed 2 x 400g cans diced Italian tomatoes 1 teaspoon dried mixed herbs 1 teaspoon ground paprika 2 x 400g cans chickpeas, rinsed, drained 1/2 bunch silverbeet, stalks removed, shredded crusty bread rolls, to serve
Method
Heat oil in a large, deep frying pan or saucepan over medium heat. Add chorizo and cook, stirring often, for 5 minutes or until crisp. Transfer to a bowl.
Add onion to pan and cook for 5 minutes or until soft and light golden. Add garlic and cook for 1 minute. Add tomatoes, mixed herbs, paprika, chickpeas and chorizo. Bring mixture to the boil. Reduce heat to medium-low and simmer for 5 minutes.
Add silverbeet to pan and cook, stirring, until wilted. Season with salt, pepper and a good pinch of sugar. Divide between plates or bowls and serve with crusty rolls.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ALICIA1989.
Heat oil in a large, deep frying pan or saucepan over medium heat. Add chorizo and cook, stirring often, for 5 minutes or until crisp. Transfer to a bowl.
Add onion to pan and cook for 5 minutes or until soft and light golden. Add garlic and cook for 1 minute. Add tomatoes, mixed herbs, paprika, chickpeas and chorizo. Bring mixture to the boil. Reduce heat to medium-low and simmer for 5 minutes.
Add silverbeet to pan and cook, stirring, until wilted. Season with salt, pepper and a good pinch of sugar. Divide between plates or bowls and serve with crusty rolls.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ALICIA1989.
Nutritional Info Amount Per Serving
- Calories: 415.2
- Total Fat: 15.5 g
- Cholesterol: 22.0 mg
- Sodium: 1,082.7 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 10.6 g
- Protein: 17.6 g
Member Reviews