Home » Cuisine: Spanish » Chickpeas with chorizo (Garbanzos y chorizo)

Chickpeas with chorizo (Garbanzos y chorizo)

Kikerherne-tomatihautis chorizoga. Garbanzos y chorizo. Chickpeas with chorizo

Chickpeas (or garbanzo beans, as they’re known in the US), that excellent store-cupboard ingredient that helps one to make many an excellent meal. A filling chickpea and tuna salad with smoked paprika powder. A healthy vegetarian side dish consisting of chickpeas and pomegranate molasses. A quick tortilla wrap with chickpeas and tuna. A chickpea and tomato soup with smoked paprika.  A chickpea and tomato soup with Moroccan spices. A quick hummus with beets. Or a quick hummus with wild garlic, come ramp or ramson season. Or a quick hummus with harissa paste, if you want something a wee bit spicier.

I always keep some in the cupboard, as they are indeed an excellent stand-by.

Chickpeas and smoked paprika powder (pimentón) is a match made in heaven, and this is utilised in this wonderful Spanish creation, garbanzos y chorizo. No pimentón or smoked paprika powder – pimentón de la Vera is considered the best – is needed, but you need a good-quality Spanish cooking chorizo that is seasoned with pimentón to start with. I came across a locally-made chorizo sausage last weekend – produced by Liivimaa Lihaveis – and decided to try an old favourite chorizo-and-chickpea (or chorizo-and-garbanzo) dish of mine*, and see, if the locally produced chorizo stands up to the proper Spanish one.

It did, I’m happy to admit.

Chickpeas with chorizo
(Kikerherned chorizo-vorstiga)
Serves four to six

 Kikerherne-tomatihautis chorizoga. Garbanzos y chorizo. Chickpeas with chorizo

1 Tbsp olive oil
1 large onion
1 red or yellow bell pepper
300 g cooking chorizo
400 g canned chopped tomatoes
800 g canned chickpeas (that’s 2 regular cans)
about a cup of water
salt and freshly ground black pepper
fresh parsley, finely chopped

Peel the onion, halve and cut into thin slices. Halve and deseed the pepper, then cut into thin strips. Rinse and drain the chickpeas. Cut the chorizo into thin slices.

Heat the oil in a heavy saucepan or a large sauté pan. Add the onion and pepper and a sprinkle of salt and sauté over moderate heat for about 5 minutes, stirring every now and then.

Increase the heat, add the chorizo and fry for another few minutes, until the chorizo is slightly browned.

Add the chopped tomatoes, then pour about a cup of water into the tomato can, give it a quick swirl and pour into the pan. Add the chickpeas. Bring into a simmer, reduce heat to medium, cover and simmer gently for about 20 minutes.

Season to taste with salt and pepper. Sprinkle some herbs on top and serve with some crusty bread and a fresh green salad.

NOTE: This reheats well (you can add some water, if too dry), and it also tastes great when cold. 

 Kikerherne-tomatihautis chorizoga. Garbanzos y chorizo. Chickpeas with chorizo

* This dish is indeed a regular in our kitchen – I discovered this photo from August 2011 and this photo from April 2009 as well this one from April 2008 in Flickr 🙂

Similar recipes in other foodblogs:
In my Life (very similar to mine)
Morsels & Musings by Anna
Spanish Recipes pic by pic
Flanboyant Eats (much soupier version)

Leave a Reply

Your email address will not be published. Required fields are marked *