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