Chickpea and chorizo bowl from Olive Magazine, November 2012 (page 52) by Janine Ratcliffe

  • red onions
  • parsley
  • sherry vinegar
  • chorizo sausages
  • cherry tomatoes
  • tinned chickpeas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on April 05, 2021

    Made again today... I maintain my earlier comments, the proportions are off, there is way too much chickpeas compared to the rest. I added seasoning and espelette pepper, forgot the parsley. Overall satisfying and a different way to eat chickpeas.

  • Agaillard on August 02, 2016

    Just tried this as I had chorizo as well as tomatoes to use up and chickpeas, and was looking for an easy snack. It is tasty and filling, and though nothing original, I had not thought of this combination. Two things though : this dish is supposed to be light, but with 35g of chorizo per serving, you bet it is! this is way too little, I used 100g and this was a bit too small too ; and this is too bland, you need at least salt and pepper, otherwise the chickpeas are too bland.

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