This chorizo and chickpea traybake is a quick and comforting meal perfect for pepping up simple fridge ingredients. Please make and serve with the gremolata, it really lifts the dish and is an integral part of making this meal what it is. With only three ingredients it’s not exactly taxing, bar a bit of chopping!
It’s been a busy couple of months at Nosh HQ as I’ve been creating craft content for a multinational client as part of my day job. It’s kept me very busy coming up with projects, prepping videos and sewing – I’ve been totally enthralled and loved it, but it does mean that not only have I let the blog fall by the wayside, I’ve also not been cooking for myself.
Last week I took a week off and went home to Wales in a bid to rest. Whilst resting didn’t happen as much as I wanted it to, all food was cooked for me (thanks Mum), so again I wasn’t cooking for myself. This is the first meal I cooked for myself when I got back and being in the kitchen was such a salve for me. I had originally thought I’d borrow some beans and chips from my housemate (sorry Owen!), but then had such a craving for tomatoes I knew my body was telling me something.
This is a quick and easy traybake to make, there’s little prep bar slicing and there aren’t any ingredients, so perfect for those back to school evenings when you’re running around. It’s also a good way to get veg and protein into you and your family. I’ve used kala chana here (brown chickpeas) rather than the usual white ones, to add a little bit of a smokey, savoury edge – you can find them in the Asian aisle or Indian supermarkets. However, it works perfectly well with regular chickpeas.
Oh, and this makes great leftovers (I know as I ate the rest of this for lunch).
Chorizo and chickpea traybake with gremolata
Serves 4 – cook 35 mins – prep 5 mins
750g new potatoes, cut into large chunks
Light olive oil for roasting
Salt and pepper
2 red peppers, cut into half slices
200g cooking chorizo or ring chorizo, in slices or chunks
Two punnets of baby plum or cherry tomatoes
One can of brown or white chickpeas, drained
Bunch of fresh parsley
One clove garlic
Juice and zest of one lemon
Extra virgin olive oil
Crusty bread, sliced
- Preheat the oven to 180c (fan) and when it’s up to heat add the potatoes to a large roasting tin or dish, drizzle with light olive oil and season. Pop in the oven for 15 minutes.
- Whilst the potatoes are in the oven slice the peppers and then cut the slices in half, cut the cooking chorizo in half (if small) or in slices (if large or if you’re using dried ring chorizo). Take the potatoes out and add the chorizo, pepper, chickpeas and tomato to the potatoes, shake to cover in the oil and place back in the oven for 30 minutes.
- Whilst the veg is cooking chop the parsley and garlic together till both are chopped fine. Put in a small bowl and grate in the zest of one lemon (microplane if possible) and add the juice. Cover with extra virgin olive oil, stir and season with salt to taste. Add more oil, salt or lemon as required.
- Once the potatoes are soft and browning, and the peppers are beginning to catch at the edges, take out of the oven, dish up (make sure you share out the juices too), top with gremolata and mop up all the juices with slices of crusty bread.
As always, leave a comment below or on my social media and tell me how you like it.