Smoky chorizo, sweet roasted peppers, and plump queen chickpeas form the heart of this bold, Mediterranean-inspired dish. Tossed with a bright, herby green dressing, it’s a plate that balances richness with freshness - ideal for sharing or serving as a vibrant weeknight supper.
Ingredients
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700g queen chickpeas, drained
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2 peppers (1 red, 1 orange), julienned
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4 cloves garlic
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½ white onion, diced
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200g chorizo, sliced into rounds
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1 tsp cumin seeds
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1 tsp smoked paprika
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200ml chicken stock
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Olive oil
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Salt & pepper
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Crusty bread, to serve
Herb Dressing
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1 tbsp chopped basil
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1 tbsp chopped parsley
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1 tbsp chopped chives
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1 tbsp chopped capers
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¼ clove garlic, finely grated
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½ lemon, juiced
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2–3 tbsp olive oil
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Salt & pepper
Method
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Fry the chorizo rounds for about 5 minutes until the edges are crisp. Remove and set aside, leaving the oil in the pan.
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Add the diced onion to the pan and sauté for 5 minutes. Stir in the peppers and minced garlic, then cook for another 5 minutes until softened.
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Add the cumin seeds and smoked paprika. Stir well and cook for 1 minute before adding the chickpeas and chicken stock. Simmer for 10–15 minutes until thickened.
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Meanwhile, make the herb dressing: grate the garlic into a bowl, mix with salt and lemon juice, then stir in the chopped herbs and capers. Add olive oil and season with salt and pepper.
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Once the chickpea mixture has thickened, return the chorizo to the pan. Let it cool for a minute before drizzling generously with the herb dressing. Serve with crusty bread.
Our collaboration bread knife with Natalia Rudin is now available. To order yours click here.