Spanish chorizo and chickpea rice
If you have leftover cooked rice, do try this recipe, which is super yummy and very easy to make. In fact, Spanish chorizo and chickpea rice is a popular everyday meal all over Spain – although the vegetables differ in regional recipes. If you don’t have leftover rice, cook some ahead and let it rest, then add to the recipe.
Ingredients
Method
- Remove the skin of the chorizo, then cut it into 1 cm pieces. Set aside.
- Thinly slice the onion, chop the garlic, cut the red pepper into small bits and drain the chickpeas.
- Heat the oil in a large frying pan and gently sauté the onion, until soft.
- Add the chorizo garlic and red pepper, then gently stir for 5 minutes, until the sausage releases its fat. Add the herbs and tomato purée, stir for a few seconds to coat everything well. Season with salt and pepper.
- Add the passata and chickpeas, bring to the boil and gently cook for 10-15 minutes until the sauce has thickened. Add your chosen greens, cook for another 2-5 minutes (under a lid).
- Add the rice, stir until it has warmed through. Stir in the fresh herbs.
- Serve with herbs scattered on top.