Moroccan Ras El Hanout Chorizo and Chickpea Salad

Name: Moroccan Ras El Hanout Chorizo and Chickpea Salad
Cuisine: Moroccan, African
Ingredients: (serves 2); For the Dressing; 1 tbsp ras el hanout; 1/4 tsp turmeric; 1/4 tsp sweet smoked paprika; Pinch red pepper flakes; Pinch of sea salt; Juice 1/2 lemon; 1 tbsp olive or rapeseed oil; 1 tbsp tahini and a splash of water, optional; For the Salad; 1 tin chickpeas, drained and rinsed; 6 cooking chorizo, skin removed and sliced; Small bag rocket leaves; 16 semi dried tomatoes, can use fresh or sun dried; 1/2 preserved lemon, chopped; Click to print (Opens in new window)

4 steps

Updated at: Thu, 17 Aug 2023 03:00:02 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories1963.4 kcal (98%)

Total Fat138.4 g (198%)

Carbs107 g (41%)

Sugars26.6 g (30%)

Protein74.7 g (149%)

Sodium4252.7 mg (213%)

Fiber24.9 g (89%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 Tbspras el hanout

¼ tspturmeric

¼ tspSweet Smoked Paprika

red pepper flakes

sea salt

0.5juice lemon

1 Tbspolive oil

1 Tbsptahini

skin removed and sliced

rocket leaves

16semi dried tomatoes

can use fresh or sun dried

0.5preserved lemon

chopped

Instructions

Step 1

Make the dressing by adding all of the into a jar or bowl. Shake or whisk to combine.

Step 2

Heat a dry frying pan over a high heat. Add the chorizo slices and fry for a minute once they start to release their oils flip and cook for another 1-2 minutes. Drain on kitchen paper.

Step 3

Put the chickpeas in a bowl, pour over the dressing and give it a toss so all of the chickpeas are coated.

Step 4

Add the rest of the salad to the chickpeas and fold through. Serve and enjoy 😊