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
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.
Typical values per serving:
This recipe was first published in July 2015.