Air-Fryer Chickpea & Chorizo Bake

A quick and easy meal using mostly canned and jarred ingredients. It’s packed with flavour and is delicious served with toasted ciabatta to mop up the sauce. Recipe adapted from Budget Air-Fryer Cookbook by Jenny Tschiesche, Photography by Kate Whitaker © Ryland Peters & Small.

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Ingredients

chopped tomatoes 800 g (chopped)
balsamic vinegar 2 tbsp
cider vinegar 30 ml
honey 2 tsp
chickpeas 800 g (drained)
chorizo 150 g (sliced)
bell pepper 2 (sliced)
fresh parsley 1 handful (chopped)
ciabatta roll 4 (toasted)
mixed leaf salad 120 g

Method

Thinly slice the bell pepper. You could also use jarred roasted peppers. Slice the chorizo.
Pour the chopped tomatoes into a heatproof dish that fits in your air-fryer. Stir the balsamic vinegar, apple cider vinegar and honey together, then stir this mixture into the chopped tomatoes. Season the chopped tomatoes with salt and pepper and stir again. Add the chickpeas, chorizo and bell pepper and give it another stir.
Preheat the air-fryer to 180ºC/350ºF. Place the dish in the preheated air-fryer and cook for 12 minutes, stirring once during cooking.
Meanwhile, toast the ciabatta. Roughly chop the parsley.
Serve the chickpea & chorizo bake scattered with the parsley and alongside the toasted ciabatta and mixed leaf salad. Enjoy!

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Air-Fryer Chickpea & Chorizo Bake

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Ingredients

Method

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