Chorizo & Chickpea Pan-fry

chorizo-chickpea panfry ozroamer
If you’re looking for a healthy, delicious and simple meal, check out the Chorizo & Chickpea Pan-fry! This can be made at home, on the road or bush camping. It’s very quick and tasty

Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes

700g chat potatoes, quartered or sliced
1/4 cup (60ml) olive oil
1 onion, finely chopped
400g chorizo, diced
1 tsp paprika
2 garlic cloves, crushed
850g canned diced tomatoes
400g canned chick peas, drained, rinsed
100g spinach, sliced
2 tbsp chopped ?at-leaf parsley
toasted turkish bread, or rice, to serve

chorizo-and chick pea pan fry

1. Place potato in a pan of cold salted water and bring to the boil. Cook for 6 minutes or until just starting to soften, then drain.
2. Heat oil in a large fry pan and cook onion for 2-3 minutes until soft. Add chorizo and
cook, stirring occasionally, for a further 2-3 minutes until starting to crisp.
3. Add paprika, garlic and tomato and cook, stirring occasionally, for 5 minutes until sauce has thickened.
4. Stir in chickpeas, add the cooked potatoes and cook until heated through.
5. Stir in chopped parsley and sliced spinach just before serving.
6. Serve either on toasted turkish bread or rice.

About Brianna Fraser 6 Articles
Brianna Fraser – Catering Brianna is qualified in the Hospitality, Beauty and Child Care industries but still finds time to be our resident gourmet chef. She provides the most magnificent meals when the mood takes her. Her camp oven damper made at Ute weekends and camping trips has to be tasted to be believed. In addition to that, she has a particular affinity with off road driving and has been driving since she was 9 years on the same farm as Rob learned to drive on. Unusually for one so young she is exceptionally competent with off road driving, keeping up with drivers that many more years experience. Brianna is currently compiling her own bush cook book along with her other business interests.

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