Warm Chickpea and Chorizo Salad
How much do we love chickpeas? You open the can. Dinner is ready. This is the perfect little je ne sais quoi to whip up in five minutes after a hard day’s shopping. So easy you can make this while weaing the Creme de la Mer eye mask. Everything you need should all be in your fridge..
You need for 2 x size 12s who are hungry or for 6 models
2 cans chickpeas
About 200ml olive oil
2 to 3 red chillies finely sliced or a teasp of dried red chillie
1 to 2 cloves garlic ..or more depending on who you are kissing
1 chorizo sausage.
150ml white wine vinegar
1 cup each of coriander, parsley, mint and spring onion
1 cup fetta
12 or more cherry tomatoes
sel et poivre
• Pour a wine
• Open cupboard
• Find chickpeas and dried chilli
• Turn on the news
• Pour more wine
• Turn off the news
• Slice up tomatoes into the size of cute Marc Jacobs studs
• Slice up garlics
• Slice up spring onion as small as the zip on the Prada Parka
• Chop up chorizo…ignore (the fat as you do with your thighs)
• Pull at the parsley, coriander and mint leaves till you have had enough. This is boring so delegate.
• Grab non designer Olive oil and heat it up, preferably in a frypan.
• Cook garlic, spring onion and chillie for about 5 minutes
• Smells great.
• Throw in chickpeas
• Add cherry tomatoes and the Chorizo
• Drizzle in the vinegar and wait tills it’s evaporated
• Accessorise with the touch of green fresh herbs and classic stark white fetta.
• Serve
• Eat.
Relax
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