Rice with chorizo and chickpeas
This Spanish-style rice with chorizo and chickpeas is super easy to make – ideal for midweek suppers or weekend lunches. You can use leftover cooked rice too (in which case the meal is on the table within 15 minutes!). As to the added vegetables, you can use peas, green beans, spinach, grated courgette, thinly sliced kale or cabbage.
Ingredients
Method
- Cook the rice according to the packet instructions and rest.
- Slice the chorizo and onion and put them in a large frying pan or casserole dish.
- Put the pan on the stove and turn on the heat to medium. Keep stirring gently until the chorizo release its fat and the onion slices soften. Then add your chosen green vegetable, the chickpeas and a splash of water. Season with salt and pepper to your liking.
- Put the lid on and steam for 5 minutes or so, then stir in the rice to warm through.
- Serve warm (with some chopped fresh herbs scattered on the top).