October 6th, 2009

At the moment I am really into lentils, beans, and chickpeas. This is a great quick and somewhat healthy mid-week meal. Use the freshest bakery bought buns you can get, and good quality cured choritzo sausages.

4 roma tomaties, seeds removed, diced
1 red chilli [remove the seeds if you prefer it no-so-hot]
extra virgin olive oil
410g can chickpeas, drained and rinsed
finely grated zest and juice of 1/2 lemon
4 choritzo sausages
4 bread rolls
handful of wild rocket, or basil leaves, or flat-leaf parsley leaves

Mix the tomatoes with the sliced chilli and a glug of extra virgin olive oil.

Heat a large non-stick frypan over medium heat and cook the choritzo for 3-5 minutes until browned. Remove the choritzo from the pan leaving behind any oil from the sausages. Return the pan to the heat and cook the chickpeas over a high heat for 2-3 minutes to warm them through. Season with salt, pepper, lemon juice and zest, and a good glug of olive oil.. Whiz in a food processor or mash well until smooth, stir in the tomato mixture.

Split the bread rolls and fill with the chickpea mixture, choritzo slices and herb leaves. Serve immediately.

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