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Warm chickpea, chorizo and prawn salad
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Prep Time:
20 minutes
Cook Time:
330 minutes
Total Time:
350 minutes
Effortless chickpea, chorizo, and prawn salad - slow-cooker magic!
Ingredients:
  • 210g (1 cup) dried chickpeas
  • 750ml (3 cups) Salt-reduced Chicken style Liquid Stock
  • 1 gluten-free chorizo sausage, sliced
  • 500g green prawns, peeled, deveined, tails intact
  • 1 red capsicum, deseeded, cut into thin strips
  • 350g mixed cherry tomatoes, halved
  • 1 small red onion, thinly sliced into rounds
  • 36.40 gm extra virgin olive oil
  • 30.00 ml red wine vinegar
  • 1 small radicchio
  • 82.50 ml fresh continental parsley leaves
Instructions:
  • In a slow cooker, mix chickpeas with stock. Cover and cook on Low for 5 hours to enhance flavors.
  • Fry chorizo slices in a small pan until golden brown on both sides. Drain excess oil on a paper towel. Transfer chorizo and prawns to a slow cooker swiftly. Cook on Low for another 30 minutes, making sure to keep the lid closed as much as possible.
  • Transfer the chickpeas, prawns, and chorizo to a large bowl using a slotted spoon. Add capsicum, tomato, and onion. Drizzle with oil and vinegar, then season to taste.
  • Arrange the radicchio leaves on a large serving platter, then top them with the chickpea mixture and sprinkle with parsley.

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