Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Chorizo is a versatile sort of sausage. One minute you're eating it thinly sliced with olives, the next grilled in a bun stained with the pimenton-tinted fat. I love it, especially the type you cook. It goes particularly well with shellfish, especially razor clams or squid. Or do what I did a couple of months ago and serve chorizo with barbecued lobster on board a yacht. Now that turned a few sailors' heads.
Chorizo is a versatile sort of sausage. One minute you're eating it thinly sliced with olives, the next grilled in a bun stained with the pimenton-tinted fat. I love it, especially the type you cook. It goes particularly well with shellfish, especially razor clams or squid. Or do what I did a couple of months ago and serve chorizo with barbecued lobster on board a yacht. Now that turned a few sailors' heads.
120-150g small salad leaves, including some sprigs of coriander
200g cooking chorizo, large or mini ones
for the chickpea dressing
100g canned chickpeas, or half the weight of dried ones, soaked and cooked
2 small shallots, peeled and finely chopped
A small piece (10-15g) root ginger, scraped and finely chopped or grated
2tsp tomato ketchup
1tbsp white wine vinegar
4tbsp olive oil
1tbsp chopped coriander
Salt and a pinch of paprika
First make the dressing by mixing all the ingredients and season to taste with salt and paprika. Grill the chorizo for 4-5 minutes for large ones, then let them cool a little and slice into 1/2cm pieces. If you are using mini ones, then leave them whole. Arrange the salad leaves on a plate with the chorizo and spoon the dressing over.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments