This chickpea and chorizo hash is a delightful dish packed with flavour. I love the versatility of this meal; it makes a hearty brunch, a light lunch or a quick and easy dinner.
The versatility extends to the ingredients too! You can make it less or more spicy, depending on your preference, add a few different vegetables or even make it a meat-free dish by swapping out the chorizo for a vegetarian option.
We all love a home-cooked meal that comes together in a short amount of time and this one definitely scores on that front. Throw everything together into a pan and it is cooked in around 15 minutes.
My favourite way of serving this meal is with freshly made flatbreads, but it would go well with a fried egg, a slice of thickly sliced sourdough, toasted, or with Pitta bread and a chopped salad.
So next time that you are looking for home-cooked "fast food", try this chickpea and chorizo and you will find that it is as comforting as it is uncomplicated!
Chickpea And Chorizo Hash
Ingredients:
1 medium red onion, diced
2 cloves of garlic, diced
1 courgette diced
1 large carrot shredded
1 chorizo ring, diced
240g can of chickpeas plus water
1tsp smoked paprika
1/2tsp mixed herbs
2tbsp tomato puree
1/2tsp chilli flakes+
1/2tsp pepper
1 1/2tsp salt
Method:
Place the diced onion into a large frying pan along with enough olive oil to coat the pan.
Over medium heat, saute the onions for 5 minutes.
Add in the garlic, vegetables, tomato puree, herbs and spices along with the whole can of chickpeas and the chickpea water.
Cook for another 5 minutes.
Using the back of a spatula or a potato masher crush some of the chickpeas. Do not go overboard in this step as you want some whole ones left in there.
Add the chorizo and cook for a further 5 minutes.
Serve straight away.
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