5 tbsps Olive Oil
200g Chorizo or Spicy Sausage, thinly sliced
225g Red Onion, peeled and chopped
1 Large Red Pepper, deseeded and roughly chopped
3 Garlic Cloves, peeled and finely chopped
1 tsp Cumin Seeds
2x 400g Cans of Chickpeas, drained and rinsed
2 tbsp Coriander/Cilantro, chopped
Juice of 1 Lemon
Salt & Pepper
Heat 1 tbsp of olive oil in a non-stick frying pan and cook the chorizo or spicy sausage over a medium heat for 1-2 minutes or until lightly browned. Remove chorizo with a slotted spoon and put to one side. Fry the onion in the chorizo oil for 10 minutes or until browned.
Add the red pepper, garlic, cumin seeds and chickpeas to the onion and cook for a further 5 minutes, stirring frequently to prevent sticking. Remove the pan from the heat and add back the chorizo.
Add the coriander (cilantro), lemon juice and the remaining olive oil. Season well and serve immediately.
Our children love this recipe, although when serving to other children they may find it too spicy depending on their tastes. When serving this at a congregation I double or triple batch this recipe and it goes down a treat.
This recipe was taken from my copy of 'Good Housekeeping Cooks Collection'