Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chickpeas, chorizo & griddled prawns with rocket

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chickpeas, chorizo & griddled prawns with rocket

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 4


    400g can chickpeas, drained and rinsed
    1 clove garlic, crushed
    ½ tsp ground cumin
    Juice of 1 lemon
    200g pack Unearthed Smoked Cooking Chorizo (available in limited branches)
    300g large tiger prawns
    1 tbsp chilli oil
    ½ tsp sweet smoked paprika
    4 slices sourdough bread
    50g wild rocket or pea shoots


    1. Heat a griddle pan until hot. Tip the chickpeas into a bowl and mash gently with the garlic, cumin and lemon juice then season.

    2. Slice the chorizo in half lengthways, place cut-side down
    on the griddle and cook for 4 -5 minutes, turning until fully cooked through. Remove from the heat and keep warm.

    3. De-vein the prawns and pat dry with kitchen paper, toss in the chilli oil and paprika. Place on the griddle and cook for just 2 minutes, until pink and opaque. Set aside with the chorizo and keep warm. Finally, toast the bread on the griddle, mopping up any juices.

    4. Spread the toasted bread with the mashed chickpea, top with the prawns and chorizo, scatter with rocket or pea shoots, and serve
    with a squeeze of lemon.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars