Food 6

While the internet obviously has many perks and has made life easier in many ways, sometimes it can take the magic out of things. Ever since pinterest came along, my beautiful cookbook collection has been sitting lonely on its shelf collecting dust.  I decided it was time to take a break from recipe browsing on my iPhone and bust out my old friends.  A few years ago a friend gave me Williams-Sonoma’s London cookbook and it is filled with beautiful pictures of one of my favorite cities and delicious recipes.  I’m sad Willliams-Sonoma no longer carries the “Foods of the World” cookbook line, but the good news is you can still find them on See, there’s one of those internet perks I was talking about.


  • 1/4 cup olive oil
  • 2 TB red wine vinegar
  • Salt and Pepper
  • 1/2 pound chorizo (I used chicken chorizo)
  • 2 cans chickpeas, drained and rinsed
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, diced
  • 1 bell pepper


1. Preheat the broiler

2. While broiler is heating, whisk together the oil, vinegar, salt and pepper in a small bowl. Set aside.


3. Cut the bell pepper in four pieces and remove the seeds and membrane. Place the bell pepper slices in a small oven-safe pan under the broiler. Broil for about 5 minutes until the skin is charred. Place in a plastic bag and seal. Let rest for 5 minutes.

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4. Heat a medium sized pan over medium-high heat. Cook the chorizo until cooked through. Set aside to cool slightly.

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5. Combine the chickpeas, tomatoes, and red onion in a large serving bowl. Remove the skin from the bell peppers and dice. Add the bell pepper and chorizo to the bowl.

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6. Pour the dressing into the bowl and toss to combine.


Source: Adapted from Williams-Sonoma Foods of the World: London