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.
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.
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You can cook Chickpea and chorizo tapas using 9 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Chickpea and chorizo tapas
- It's 200 g of chorizo.
- You need 200 g of chickpeas.
- Prepare of Olive oil.
- You need of Red onion.
- Prepare of Garlic.
- You need to taste of Paprika.
- You need 2 spoonfuls of passata.
- You need Squeeze of lime.
- It's to taste of Salt.
Using a small sharp knife, remove the casing from the chorizo sausage. 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. Chickpeas are often cooked with spinach, from India to the New World But in southern Spain, they are mostly made with chorizo Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat.
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.
When it's hot, add chickpeas and sprinkle with salt and pepper. Where's the full recipe - why can I only see the ingredients? Always check the publication for a full list. Be the first to write a review! Bring on the vibrant flavors of Spain with a hearty bowl of Garbanzada, a traditional Spanish chickpea soup.