Sherry Glazed Chorizo & Chickpeas

How to make Sherry Glazed Chorizo and Chickpeas.

INGREDIENTS: Serves 2-4

  • 150 g dried chorizo, sliced
  • 400 g canned chickpeas, rinsed and drained
  • 80 ml dry sherry
  • 2 tsp olive oil
  • fresh flat-leaf parsley, chopped

METHOD:

  1. Heat the oil in a frypan over medium-high heat.
  2. Add the chorizo and cook, turning, for 3-4 minutes until crisp.
  3. Add 1/4 cup (60ml) sherry, then cook, stirring occasionally, for 3 minutes or until the chorizo is glazed and the liquid has evaporated.
  4. Add the chickpeas and the remaining 1 tbs sherry, then cook, stirring occasionally, for a further 5 minutes or until the chickpeas are warmed through.
  5. Sprinkle over chopped parsley, season and serve.
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