12 Natural Delights Medjool dates, pitted and sliced
1 cured Chorizo sausage, 30 cm long; chopped into coarse pieces
1 can (425 g) chickpeas, drained and rinsed
1 lemon, sliced
3 garlic cloves, whole
Olive oil, for drizzling
Salt and pepper, for seasoning
Preparation
Add the dates, chorizo, chickpeas, lemon and garlic to a mixing bowl, and drizzle with olive oil. Then lightly sprinkle with salt and pepper for added seasoning before tossing to fully blend all ingredients.
Transfer to a roasting tray lined with parchment paper and bake on the middle rack of an oven pre-heated at 220 ºC (425 °F) for 20 min.
Toss all ingredients in the roasting pan and then return to them to the oven to roast for a further 10 minutes, or until golden brown. The trick is to warm and crisp the ingredients. Depending on the size of your cuts, you may want to cook them for a total of 40 minutes, so keep an eye on them during the second roasting phase.
Once roasted, transfer them to a serving dish and serve with toasted pita bread and fresh hummus.
Chicken and Medjool Date Lettuce Wraps
