Chorizo with Chickpeas

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w5 chorizo with chickpeas

Chorizo with Chickpeas

It’s hard to go past a well spiced chorizo when it comes to satisfying sausages. I just LOVE a good chorizo. They can be sold either fresh, like regular sausages or more dried like a salami. For this dish, I prefer to use the dried chorizo for their flavour. Their firmer texture means they are better suited to being sliced and pan fried.

Enough for: 2
Takes: 10 minutes

200g (7oz) chorizo, sliced into coins
1 can chickpeas (400g/4oz), drained
2 teaspoons smoked paprika
1 punnet cherry tomatoes, halved (250g/8oz)
1 bunch flat leaf parsley, leaves picked

1. Heat a few tablespoons olive oil in a medium fry pan (skillet). Cook chorizo stirring frequently for a few minutes or until chorizo is golden brown.

2. Toss in drained chickpeas, paprika and tomato. Continue to cook for another few minutes or until the tomato is softening and everything is hot.

3. Remove from the heat. Taste, season and toss in the parsley leaves before serving.

Prepare Ahead?

Feel free to cook in advance and warm in a pan over a medium heat, adding a little olive oil if it looks too dry.

leftover potential

Great! Will keep in the fridge for a week or so.

Variations

vegetarian – skip the chorizo and stir fry the tomato, paprika and chickpeas in a little olive oil. Served with a poached or hard boiled egg on top. You could also replace chorizo with roasted peppers and serve with a poached egg.

vegan – again, skip the chorizo and serve with a generous handful of roasted almonds, preferably Spanish marcona almonds.

chickpea alternatives – replace the chickeas with a can or jar of your favourite white beans, black beans, red beans, cooked lentils or cooked grains such as quinoa or brown rice.

chilli – spice things up with a little fresh or dried chilli.

more wintery – replace cherry tomatoes with canned tomatoes.

paleo – replace chickpeas with chunks of roast sweet potato. Or replace with any other roast diced veg.

carb lovers / more substantial – serve with some cooked pasta.

more veg – serve with a green salad.

Waste Avoidance Strategy

chorizo – fresh chorizo will need to be frozen. Dried chorizo will last in the fridge for a few weeks. Cryovacced chorizo will also last for a few weeks but any longer both will need to be frozen.

chickpeas & paprika – will keep in the pantry indefinitely 🙂

cherry tomatoes – either halve and cook in the oven for about 30 minutes (180C / 350F) OR just cook in a pan with a little olive oil. In either case store in an airtight container in the fridge for a few weeks. Or freeze the cooked tomato for longer periods-

flat leaf parsley – tends to be the most long lasting of the leafy herbs. Should keep for a few weeks in the fridge if wrapped in a plastic bag. For longer periods pop it in the freezer – it will wilt but will still be useable in this dish.

Problem Solving Guide

chorizo crumbling – sounds like you’re using fresh chorizo which are more like sausages, Wont be the end of the world, but next time try and get your hands on some dried chorizo.

can’t find chorizo?
– replace with a good spiced salami or some bacon and increase the smoked paprika a little.

chorizo burning
– quick! reduce the heat in the pan. And remember to stir regularly.

can’t find smoked paprika?
-replace with regular paprika or just skip it all together.

too spicy – cook for longer next time. Not much you can do about it now.

bitter flavours
– some smoked paprika can be bitter. Next time try a different brand but for now drizzle with a little olive oil to mellow it out.

too dry
– toss in a little extra virgin olive oil.

too bland?
– don’t forget to season generously. A splash of sherry vinegar may bring it to life.

Serving Suggestions

A wonderful meal on its own. Or with a green salad on the side.

Makes a great brunch with a poached egg on top.

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chorizo with chickpeas recipe
From ‘5 Ingredients 10 Minutes’ Print Book page 239
serves 2

200 (7oz) chorizo, sliced into coins
1 can chickpeas (400g / 14oz), drained
2 teaspoons smoked paprika
1 punnet cherry tomatoes, halved (250g /8oz)
1/2 bunch flat leaf parsley, leaves picked

1. Heat a few tablespoons olive oil in a medium fry pan (skillet).

2. Cook chorizo stirring frequently for a few minutes or until chorizo is golden brown.

3. Toss in drained chickpeas, paprika and tomato and continue to cook for another few minutes or until the tomato is softening and everything is hot.

4. Remove from the heat. Taste, season and toss in the parsley leaves.

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