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Chickpeas and Chorizo

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Serves: 4-6
250g / 9oz chorizo sausage in 1 piece, outer casing removed
4 tbsp olive oil
1 onion, finely chopped
1 large garlic clove, crushed
400g / 14oz canned chickpeas, drained and rinsed
6 pimientos del piquillo, drained, patted dry, and sliced
1 tbsp sherry vinegar, or to taste
salt and pepper
finely chopped fresh parsley, to garnish
crusty bread slices, to serve.

Cut the chorizo into 1cm / 1/2in dice. Heat the oil in a heavy-based frying pan over medium heat, then add the onion and garlic. Cook, stirring occasionally, until the onion is softened but not browned. Stir in the chorizo and cook until heated through.

Tip the mixture into a bowl and stir in the chickpeas and pimientos. Splash with sherry vinegar and season to taste with salt and pepper. Serve hot or at room temperature, generously sprinkled with parsley, with plenty of crusty bread.

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