A recipe from Rachel Khoo’s Kitchen Notebook. Very quick to make a really tasty.
Serves 4-6 as a starter, 2 as a main course, or if you are in our house and double the quantities 3 of us.
Ingredients
8 Spring Onions
1 tbsp Olive Oil
1 tbsp finely chopped rosemary leaves (I just used dried rosemary the supermarket)
1 tsp smoked paprika
400g tin of cooked chickpeas drained and rinsed
2 chorizo cooking sausages (I used chorizo from the supermarket)
400g tin of cherry tomatoes
2 tbsp of sherry vinegar.
Chop up the spring onions and separate the white and green parts. Put the oil in a large frying pan and on a high heat fry the white part of the onions, the rosemary, the paprika and the chickpeas for 2 minutes. Slice the Chorizo into rounds (the recipe says 1cm but I think this is a bit large, mine were roughly half that). Add to the pan and cook for 2 minutes. Add the sherry vinegar, turn down the heat and cook gently for another 5 minutes (uncovered and stirring occasionally). Add the tinned tomatoes and cook for another 10 minutes. Season if required. Just before serving add the green parts of the spring onions.
I served it as a main course with saffron rice. As lunch, you could serve this with nice fresh bread or just on its own.
I would recommned listening to Ryan Hamilton and the Traitors ‘The Devil’s in the Detail’. Here is the song ‘We Never Should Have Moved to L.A.’