Saturday, 15 September 2018

HOW TO MAKE ONE-PAN WITH CHORIZO AND CHICKPEAS

ONE-PAN WITH CHORIZO AND CHICKPEAS
SOURCE IMAGES LINK : HERE

Prep Time : 5 Mins
Cook Time : 30 Mins
Total Time : 35 Mins

Make this recipe once and it will surely become a regular at the dinner table. Quick, easy and healthy too – not to mention absolutely delicious! If using frozen fish, defrost in the fridge overnight and pat dry before cooking.

Course: Main
Servings: 4 servings
Calories: 280 kcal
Author: Lucy Parissi
INGREDIENTS
  • 5 tbsp olive oil or as needed
  • 4 large cod loin fillets
  • 400g (14oz) fresh cherry tomatoes halved (I used red, green and yellow)
  • 1 400g (14oz) can chickpeas
  • 85g (3oz) chorizo slices
  • 4 garlic cloves peeled
  • 2 red onions sliced
  • 2 roasted red peppers sliced into thin strips from a jar - see note below
  • 3 tbsp roughly chopped flat-leaf parsley
  • 1/2 tsp sweet paprika
  • splash white wine or Marsala
  • juice of half a lemon
  • salt and freshly ground pepper to season
INSTRUCTIONS
  1. Preheat the oven to 200C (400F). Drizzle a little olive oil over a large roasting tray.
  2. Put the garlic and chorizo in a mini chopper and blitz until finely ground - or dice very finely by hand.
  3. Spread the chickpeas, onions and peppers over the tray. Nestle the tomatoes, cut side up, among them. Sprinkle with half the of chopped chorizo/garlic, drizzle with olive oil and season with salt and pepper. Roast for 10 minutes.
  4.  . . . . 
  5.  . . . . FULL RECIPE LINK : HERE