I’m a little bit obsessed with chickpeas at the minute. They are quick to cook and so tasty so I’ve been experimenting with them in salad, stews and the like. Last night, after forgetting to defrost any meat, I thought I would try chickpeas in a stew with chorizo and this recipe was the result. It was so quick to make, absolutely delicious and a perfect ‘summery’ stew. I had it on its own but the OH had it with a little bit of quick cook fusilli. If you wanted to make it more substantial again, you could slice some new potatoes, par boil and then pop them into the stew just after you add the tomatoes or even just have some nice crusty bread (don’t forget to add the extra sp’s!).
This weekend I made a three course meal and, as we were having pasta for the main course (my lovely Venetian Duck Ragu recipe), I thought to avoid that overfull feeling, starting off with a light but tasty salad would be the way to go. When I started to think about salad combos, I thought that this salad, being a combination of some of my favourite foods, would be a real treat and, as luck would have it, I had most of the ingredients in my cupboards already. It’s a delicious salad which my OH (who claimed previously to dislike halloumi and chickpeas) wolfed down in about thirty seconds. The roasted vine tomatoes are amazing and add a different element to the salad which everyone loved. I served the salad in bowls as it keeps all the ingredients together nicely.