Chickpea and chorizo tapas. I heavily modified the chickpeas and chorizo to my tastes and to add volume. Chickpea and chorizo tapas, of course. But first - I'm going to open tonight's post with a full and frank apology.
Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew.
This recipe adds potatoes to make a it little more hearty as a full meal.
Serve with a citrus and fennel salad and some crusty bread for a full meal.
You can have Chickpea and chorizo tapas using 9 ingredients and 3 steps. Here is how you cook it.
Ingredients of Chickpea and chorizo tapas
- It's 200 g of chorizo.
- You need 200 g of chickpeas.
- It's of Olive oil.
- It's of Red onion.
- It's of Garlic.
- You need to taste of Paprika.
- It's 2 spoonfuls of passata.
- It's Squeeze of lime.
- It's to taste of Salt.
Be the first to review this recipe. Using a small sharp knife, remove the casing from the chorizo sausage. Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika. Saute everything together until Sprinkle with a little sea salt.
Chickpea and chorizo tapas instructions
- Chop onion and garlic, fry gently for a few minutes. Add paprika, salt. Remove skin from chorizo, chop and add it to the pan. Cook on medium heat for about 5-6 mins.
- Add chickpeas, stir and then add passata. Cook for another 5 minutes then add a squeeze of lime. Enjoy as part of a tapas dinner :).
- My tapas dinner :) recipes to follow.
Allow to cool slightly before slicing into canape sized cubes or wedges. Serve hot or room temperature as a tapas or with a salad. Adding flavoursome, peppery chorizo to a vegetable-packed stew makes a little meat go a long way. If you're cooking for yourself this dish is great for batch cooking. Where's the full recipe - why can I only see the ingredients?