There are some dishes that excite all senses.
This is one of them.
Colour, flavour, texture, scent, warmth, spice, tang, comfort.
I have made a few variations of this before, but never combined all these flavours in one.
Out. Of. This. World.
I served it up as a side dish in the first instance (with pesto chicken and smashed roast potatoes) but then froze up the leftovers and ate it in its own right the next week. Just as good reheated - you should've smelt my kitchen!
A great dish for a single gal (although, I'm not sure how good it is for my new healthy eating regime?!)
Blah to that, it's Winter and I will NEVER sacrifice taste.
PS. Yes, that is a Laguiole fork. Susie Q (aka Mum) outdid herself in the birthday present giving stakes this year, and treated me to not the Laguiole steak knife set . . . but the whole cutlery set! Take note dear readers, writing an online birthday wishlist to your Mother can really work in your favour!
Garlic chickpeas and chorizo
Serves 2 as a main
3 chorizo, sliced
4 cloves garlic, sliced
1 Tbspn shredded lemon zest
250g cherry tomatoes
1 x 400g can chickpeas, drained
1/2 cup basil leaves
1 Tbspn lemon juice
finely grated parmesan, to serve
(I also added a handful of pitted kalamatas and LOVED them)
- Heat a non-stick fry pan over medium-heat. Add the chorizo and cook for 3 minutes each side or until the chorizo is golden and crisp.
- Add the garlic and lemon zest and cook for 1 minute.
- Place the tomatoes in a sieve and press to split and release some of the excess juice and the seeds
- Add the tomatoes and chickpeas (and olives) to the pan and cook, stirring, for 3 minutes or until heated through.
- Stir through the basil and lemon juice.
- Divide between serving bowls and sprinkle with parmesan to serve.
Recipe from Fast Fresh Simple - Donna Hay