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Allegra McEvedy's chickpeas, chorizo and peppers
Allegra McEvedy's chickpeas, chorizo and peppers
added by Hugh's Three Good Things

Allegra McEvedy's beans, parlsey and olive oil, taken from Hugh's Three Good Things on More4. Hugh's recognised a simple pattern that underpins so many well-loved dishes – that they are little more or less than three good things on a plate and in this series, he pursues that idea, experimenting with different flavours and textures.

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Prep time
  • 10 mins
Cook Time
  • 10-15 mins
  • 2
  • 200g tinned chickpeas, drained
  • 1 x 70g chorizo sausage, sliced 1cm thick
  • 1 green pepper, deseeded and cut into random chunks
  • big pinch cumin seeds
  • big pinch smoked paprika
  • 1tbsp tomato puree
  • ½ tsp sherry vinegar
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil
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Fry the slices of chorizo in a glug of olive oil for a few minutes until they are just beginning to go brown and crunchy. Remove and set aside.

Put the peppers, chickpeas and cumin seeds into the pan the chorizo had been cooking in and fry for a 3-4 minutes. Then add the paprika and stir to mix.

Once the peppers are just starting to soften, add the tomato puree and stir. Add a splash of sherry vinegar and the chorizo back to the pan. Let the mixture down with a dash of water and bring to the boil. Once boiling, cover with a lid and turn off the heat. Leave to stand for 5 minutes for the flavours to combine. Taste and adjust the seasoning before serving.


Get the book that inspired the series: Hugh's Three Good Things.

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