The best chorizo sandwich
(from Elyce123’s recipe box)
Source: delicious. June 2005
Prep time: 5 minutes
Cook time: 10 minutes
Serves 4 people
Categories: June
Ingredients
- 4 plum tomatoes, deseeded and diced
- 1 fresh red chilli, deseeded and finely sliced
- exta-virgin olive oill
- 410g can chickpeas, drained and rinsed
- finely grated zest and juice of 1/2 lemon
- 4 medium-size chorizo sausages
- 4 bread rolls
- handful of wild rocket
Directions
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Mix the tomatoes with most of the chilli and a glug of oil, then season with a pinch of salt.
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Heat a saucepan until medium-hot, then tip in the chickpeas. Stir until they’re warmed through, then season with salt, pepper, the lemon zest and juice and a glug of olive oil. Whizz in a food processor or mash well until smooth. Stir in the tomato mixture and put to one side.
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Heat a griddle pan until hot. Slice the chorizo on the diagonal, about 5mm thick. Griddle the chorizo until heated through and charred around the edges – about 3-5 minutes.
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Split the rolls and fill with the chickpea mixture, grilled chorizo, rocket leaves and the remaining chilli slices.