Chorizo & chickpea pan-fry recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chorizo & chickpea pan-fry Recipe. Enjoy Middle Eastern food and learn how to make Chorizo & chickpea pan-fry.
Ingredients (serves 4)
700g chat potatoes, quartered
1 bay leaf
1/4 cup (60ml) olive oil
1 onion, finely chopped
400g chorizo, diced
1 tsp pimenton (sweet smoked paprika)*
2 garlic cloves, crushed
850g canned chopped tomatoes
400g canned chickpeas, rinsed, drained
2 tbs chopped flat-leaf parsley
Toasted Turkish bread, or rice, to serve
Place potato and bay leaf in a pan of cold salted water and bring to the boil. Cook for 6 minutes or until just starting to soften.
Drain and discard bay leaf.
Heat oil in a large frypan and cook onion for 2-3 minutes until soft. Add chorizo and cook, stirring occasionally, for a further 2-3 minutes until starting to crisp. Add paprika, garlic and tomato, and cook, stirring occasionally, for 5 minutes until sauce has thickened.
Stir in chickpeas and cook until heated through. Stir in chopped parsley just before serving. Serve on toasted Turkish bread or rice.
* Pimenton is from delicatessens, supermarkets and spice stores.
delicious. - November 2005, Page 128
Recipe by Valli Little
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