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Chorizo with Padron Peppers and Espinacas con Garbanzos

Chorizo with Padron Peppers and Espinacas con Garbanzos

with Greek style cheese
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Get 50% Off Your First Box | Plus Free Extras for 3 Months
Calories
: 
897 kcal
Protein
: 
43.9g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Sulphites
  • Soya
  • May contain traces of allergens
  • Milk
  • Mustard
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten

A recipe conveniently customised just to your liking.

Serving amount

100 grams

Greek Style Cheese

(Contains: Milk)

200 grams

Padron Peppers

150 grams

Couscous

(Contains: Wheat, Cereals containing gluten May be present: Soya)

2 unit(s)

Garlic

60 grams

Baby Spinach

1 pack(s)

Chickpeas

1 sachet(s)

Vegetable Stock

1 unit(s)

Tomato

1 unit(s)

Mini Cucumber

1 unit(s)

Onion

1 sachet(s)

Red Wine Vinegar

(Contains: Sulphites)

15 grams

Mediterranean Spice Mix

(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

90 grams

Chorizo

(Contains: Milk)

Not included in your delivery

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3754 kJ
Energy (kcal)897 kcal
Fat31 g
of which saturates14.2 g
Carbohydrate95.3 g
of which sugars13.4 g
Dietary Fiber18.6 g
Protein43.9 g
Salt6.9 g
Trans Fat0.3 g
Potassium323.2 mg
Calcium35 mg
Iron2.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.
•Sieve
•Grater
•Pot with Lid

Cooking Steps

Cook the Couscous
1
  • Pour 600ml water (per 2P) into a pot, stir in the stock and bring to the boil.
  • Stir in the pearled couscous, bring back up to the boil and simmer, covered, 12-15 mins.
  • Drain in a sieve and pop back in the pot. Season to taste with salt and pepper.
  • Cover with a lid and leave to the side until ready to serve. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Peel and grate the garlic (or use a garlic press).
  • Drain and rinse the chickpeas in a sieve.
  • Halve, peel and chop the onion into small pieces.
Make the Espinacas con Garbanzos
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Add the chorizo, garlic, Mediterranean spice mix and half the onion and cook until golden brown, 3-4 mins. Season with salt and pepper.
  • Add the spinach and 50ml water (per 2P) and cook until the spinach is wilted, another 2-3 mins
  • Then stir through the chickpeas, cook for 4-6 mins.
  • Season to taste with salt and pepper. Transfer the contents of the pan to a bowl and cover to keep warm.
Fry the Padron Peppers
4
  • Wipe and return the pan to high heat with a generous drizzle of oil. 
  • Once hot, add the padron peppers and cook, stirring occasionally, until the peppers are blistered and slightly charred, 4-6 mins.
  • Once cooked, remove from the heat and season to taste with salt. Remove the stems before plating, if desired.
Toss the Salad
5
  • Meanwhile, roughly chop the tomato into 2cm chunks.
  • Trim the cucumber and quarter lengthways. Chop widthways into small chunks.
  • Toss the tomato, cucumber and remaining onion with the red wine vinegar, ½ tsp sugar (per 2P) and a drizzle of oil.
  • Season to taste with salt and pepper. 
Assemble and Serve
6
  • Divide the couscous between bowls.
  • Serve the chorizo, Espinacas con Garbanzos, tossed salad and padron peppers alongside.
  • Finish with a crumbling of Greek style cheese.
Meal right image

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