Garbanzos con Chorizo (Chickpeas with Chorizo)2017-03-09
- Servings: 4
This dish is part of the Spanish tapas. It can also be a starter or a main dish.
I would recommend to use dried chickpeas, soaked overnight with 2 tbsp of bicarbonate of soda and cooked next day; instead of the tinned ones. It will be much tastier!
For this recipe, use the “chorizo picante” (spicy chorizo). You can find this Spanish sausage in most supermarkets.
- 250g of cooked chickpeas
- 150g of spicy chorizo, skinned and cut in pieces
- 3 or 4 tbsp of olive oil
- 1 big onion
- 4 cloves of garlic, crushed
- 1/2 tsp of pimenton (Spanish paprika)
- 1/2 tsp of cumin
- 1 tbsp of tomato paste
- 1 splash of white wine and 1 splash of water
- Salt and pepper
- 2 or 3 boiled eggs, quartered for garnish
- Chopped parsley, to scatter
Heat the olive oil in a saucepan over a medium heat. Fry the onion and garlic first then add the slices of chorizo, the pimenton, the cumin, the tomato paste, the chickpeas and the splash of wine. Fry gently for few minutes then add the water and season with salt and pepper (to taste).
Garnish with the quartered eggs and the chopped parsley. Serve hot with some crusty bread.