The little hint of lemon really lifts the flavour of the garlic chickpeas. Fresh and satisfying, with a warmth and depth of flavour provided by the chorizo. This recipe is ideal for changing seasons - Summer into Autumn, or Winter into Spring.
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I came across little punnets of heirloom cherry tomatoes in my local market and was immediately drawn to the different colours. You could of course just use 'normal' cherry tomatoes with their bright red vibrancy.
Ingredients
250g chorizo, sliced
4 cloves garlic, roughly chopped
1 tbsp lemon zest, finely grated
200g cherry tomatoes
400g can chickpeas, drained and rinsed
1/3 cup basil leaves
1 tbsp lemon juice
finely grated parmesan, to serve
Method
Serves 2
Garlic Chickpeas & Chorizo Macros
per serving | grams | % of calories |
|---|---|---|
Protein | 41.2 | 27% |
Carbohydrate | 52.2 | 34% |
Fat | 26.0 | 39% |
Variations
If you wanted to lower the fat content of the dish you could switch out the chorizo for something else. For instance, good quality, low-fat pork sausages would work well. For that extra flavour-hit I would add a teaspoon or two of sweet or smoky paprika while the sausages are frying.
Similarly, you could opt for something like an Italian sausage instead. The hints of fennel and oregano would be delicious with the garlic and the lemon.
Be sure to leave me a comment below letting me know how you got on with the recipe. And if you want a printable PDF version, just click the orange button above or click here.
Happy cooking!
