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02.06.2014

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I love pulses. In all forms. I especially love them in salads. They can turn a simple salad into a full meal, adding goodness and substance. Here I’ve spiced things up with some chorizo, and sweetened them with cherry tomatoes. Few ingredients but lots of flavour.

One of my favourite tips that I give anyone who will listen (I tend to go on about cooking), is that you can boil up pulses, split them into cup sized portions, bag them and keep them in the freezer. Better yet, cook them in the slow cooker, then freeze them! They defrost quickly under running water, they taste lovely and they can help you put a meal on the table in minutes, using just a few additional ingredients.

Here I’ve used chickpeas, which I cooked in the slow cooker according to this recipe. Combined with a bit of rocket (arugula), some chorizo and a few cherry tomatoes, they become a lovely lunch or light dinner. The rocket provides a bit of spice, the buttery chickpeas provide amazing texture and substance, and the cherry tomatoes balance it all out with their sweetness. The chorizo gives us some extra spice, but it also acts as seasoning since the fat it renders during cooking is used as a dressing.

Ingredients

80 gr chorizo sausage, sliced

1 Tbs olive oil

1 cup chickpeas, cooked

120 gr cherry or grape tomatoes (approx 12 small), halved

50 gr rocket, torn by hand

1 Tbs parsley, chopped

salt & pepper (optional)

Step 1

Heat a small frying pan over medium heat, add the oil and chorizo and cook stirring frequently.

Step 2

When the sausage is browned on all sides, add the chickpeas and stir till warmed through. We want them warm, but mostly we want them coated with the redish brown oil from the pan.

Step 3

Transfer the contents of the pan to a bowl, add the tomatoes and rocket, and toss well. Taste and add seasoning if necessary. Garnish with the parsley and serve with fresh bread.

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