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SuperQuick Warm Chickpea and Chorizo Bowls

SuperQuick Warm Chickpea and Chorizo Bowls

with Tomatoes and Feta

Feeling a bit of wanderlust? This fresh and hearty chorizo-and-chickpea dinner will sweep you away with its Spanish-inspired flavours.

Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Chorizo sausage (pork, water, sugars (dextrose), spices, salt, paprika, potassium chloride, potassium phosphate, flavour, dehydrated onion, dehydrated garlic, sodium erythorbate, sodium diacetate, paprika extractives, spice extractives, bakon Hfbn) • Baby tomatoes • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Yellow onion • Spinach • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).

Tags:
SuperQuick
Allergens:
Sulphites
Egg
Mustard
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time15 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Chorizo Sausage, uncased

1 unit(s)

Chickpeas

(May contain traces of: Gluten, Wheat)

6 g

Smoked Paprika-Garlic Blend

(Contains: Sulphites May contain traces of: Wheat, Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy)

56 g

Yellow Onion, chopped

1 tbsp

Garlic Puree

(May contain traces of: Gluten, Wheat, Tree nuts, Milk, Mustard, Sesame, Soy, Crustaceans, Fish, Sulphites, Egg)

56 g

Baby Spinach

1 tbsp

White Wine Vinegar

(Contains: Sulphites)

2 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Gluten, Wheat, Milk, Mustard, Sesame, Soy, Crustaceans, Fish, Sulphites)

¼ cup

Roasted Pepper Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

½ cup

Feta Cheese, crumbled

(Contains: Milk)

113 g

Baby Tomatoes

Not included in your delivery

0.13 tsp

Pepper*

½ tbsp

Oil*

0.13 tsp

Salt*

Nutrition Values

Calories780 kcal
Fat54 g
Saturated Fat16 g
Carbohydrate41 g
Sugar5 g
Dietary Fiber13 g
Protein37 g
Cholesterol115 mg
Sodium1820 mg
Trans Fat0.2 g
Potassium1300 mg
Calcium200 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Non-Stick Pan
Colander
Measuring Spoons
Large Bowl
Whisk
Small Bowl

Cooking Steps

Cook chorizo
1
  • Heat a large non-stick pan over high.
  • Meanwhile, drain and rinse chickpeas.
  • When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chorizo and onions.
  • Cook for 3-4 min, breaking up chorizo into smaller pieces, until no pink remains.**
  • Season with salt and pepper.
Warm chickpeas
2
  • Add chickpeas, garlic puree and Smoked Paprika-Garlic Blend. Cook for 2-3 min, stirring often, until fragrant and chickpeas are warmed through.
  • Season with salt and pepper.
Make salad
3
  • Halve tomatoes.
  • To a small bowl, add vinegar, roasted pepper pesto, mayo and 1 tsp (2 tsp) water. Whisk to combine. Season with salt and pepper, then set aside.
  • To a large bowl, add spinach. Add half the pesto-mayo dressing, then toss to combine.
  • Set aside.
Finish and serve
4
  • Divide spinach and tomatoes between bowls.
  • Top with chickpea-chorizo mixture.
  • Drizzle remaining pesto-mayo dressing over top.
  • Sprinkle feta over top.
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