This is a very simple and easy recipe for a savory and spicy warm chick pea and chourico salad. We wanted to get a little creative on this one. We are using canned chick peas with this recipe because dry chick peas are harder to cook and usually end up under cooked and too dry. We prefer canned chick peas over under cooked dry ones so don’t feel guilty about it.
1 pound of Portuguese Chourico
1 cans of chick peas, drained
1 punnet cherry tomatoes, halved
1 teaspoon paprika
1 bunch of parsley
2 tablespoons of olive oil
1)Heat the olive oil in a frying pan on high heat.
2)Fry the chourico until its crispy on the side and the oil turn red.
3)Stir in the drained chickpeas & paprika and cook for another 2-3 minutes.
4)Remove from heat and stir in the tomatos and parsley.