Chickpeas with Chorizo
Bold, smoky, and packed with flavor, this Chickpeas with Chorizo recipe is a one-pan wonder that combines the heartiness of tender chickpeas with the spicy charm of golden-browned chorizo sausage. Infused with the rich warmth of smoked paprika and cumin, and simmered in a vibrant tomato base, this dish is a quick and satisfying way to elevate weeknight meals. The savory sauce is perfectly balanced by a sprinkle of fresh parsley and a squeeze of zesty lemon, making it as refreshing as it is comforting. Ready in just 40 minutes, this versatile recipe can be served as a standalone meal, paired with crusty bread, or enjoyed as a flavorful side. Perfect for family dinners or casual entertaining, this Mediterranean-inspired dish is a true crowd-pleaser!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 200 grams chorizo sausage
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 400 grams canned diced tomatoes
- 400 grams canned chickpeas, drained and rinsed
- 250 milliliters chicken or vegetable stock
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
- 4 wedges lemon wedges (for serving)
Instructions
Heat the olive oil in a large skillet or sauté pan over medium heat.
Slice the chorizo sausage into bite-sized pieces and add it to the pan. Cook for 4-5 minutes, stirring occasionally, until the chorizo is golden brown and releases its oils.
Remove the chorizo with a slotted spoon and set it aside, leaving the rendered oil in the pan.
Add the chopped onion to the pan and cook for 3-4 minutes until softened.
Stir in the minced garlic, smoked paprika, and ground cumin. Cook for another minute, stirring frequently, until fragrant.
Pour in the canned diced tomatoes and stir well. Let the mixture simmer for 3-4 minutes to allow the flavors to meld.
Add the drained and rinsed chickpeas to the pan, followed by the stock. Stir to combine.
Return the cooked chorizo to the pan and season with salt and black pepper. Lower the heat to a gentle simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens slightly.
Taste for seasoning and adjust if necessary.
Sprinkle with fresh parsley and serve with lemon wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
2011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 7397 mg | 322% | |
| Total Carbohydrate | 116.4 g | 42% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 33.6 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 399 mg | 31% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2147 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
