Our good friends at La Boqueria have hand crafted these authentic mild chorizo sausages (that were winners at the Sydney Royal Easter Show).We’ve paired them together especially for you to enjoy this delicious, traditional one-pan Iberian pot of gold. Licking the plate clean is highly encouraged!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
/ Serving 2 people
/ Serving 2 people
chorizo(May be present Milk, Soy)
chickpeas(May be present Soy, Gluten, Lupin)
baby spinach leaves
red wine vinegar
Preheat oven to 200°C/180°C fan forced.
To prepare the ingredients, cut the chorizo sausage into discs. Slice the brown onion and garlic (peeled). Halve the cherry tomatoes, cut the capsicum into 1 cm cubes, and finely chop the parsley. Drain and rinse the chickpeas.
Heat a medium frying pan over a medium-high heat. Add the chorizo sausage and cook for 3-4 minutes, turning, or until golden. Remove chorizo from the pan and place in a medium bowl, leaving any oil behind in the pan. Add the chickpeas to the pan and cook, shaking the pan occasionally for 2 minutes or until chickpeas begin to brown. Remove chickpeas and place in the bowl with the chorizo.
Place the bread rolls in the oven for 5 minutes, or until warmed through and crispy.
Meanwhile, add the brown onion, cherry tomatoes and red capsicum to the same pan and cook, stirring, for 3 minutes or until soft (there should be enough oil in the pan from the chorizo). Add the sliced garlic and cook for 1 minute, or until fragrant. Return chorizo and chickpeas to the pan with the red wine vinegar. Cook for 1-2 minutes or until vinegar deglazes the base of the pan. Stir through the baby spinach until wilted. Season to taste with salt and pepper.
Divide chorizo and chickpea mixture between bowls and top with parsley. Serve with buttered bread rolls.