• 112.5 g chorizo, thinly sliced
  • 1 large red onion, peeled and thinly sliced
  • 820 g (2 tins) chickpeas, drained and rinsed
  • 12 sunblush tomatoes, drained
  • 1 handful each of flat-leaf parsley leaves and small mint leaves
  • 1 tbsp red wine vinegar
  • salad leaves, to serve


  1. 1

    In a pan, dry-fry the chorizo until golden then set aside.

  2. 2

    Add the onion and soften, then stir in the chickpeas and sun blush tomatoes and warm through.

  3. 3

    Stir in the herbs and vinegar and season. Stir in the chorizo and serve with salad and crusty bread.

Nutritional Details

Each serving provides
  • Energy 3220kj 769kcal 38%
  • Fat 24.3g 35%
  • Saturates 7.0g 35%
  • Sugars 12.5g 14%
  • Salt 3.6g 60%

% of the Reference Intakes

Typical values per 100g: Energy 502kj/120kcal

Each serving provides

13.0g carbohydrate 3.6g fibre 7.0g protein

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