Sauteed Chickpeas with Chorizo

This tapas-inspired dish serves well as a side dish or, when spooned on top of toasted bread, as a passed hors d'oeuvre.

Recipe courtesy Marite Acosta for Cooking Channel
TOTAL TIME: 30 min
Prep: 10 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 servings
LEVEL: Easy

ingredients

  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • Two 15-ounce cans chickpeas, drained and rinsed
  • 3 ounces dried Spanish chorizo, skin removed
  • 3 1/2 ounces roasted red bell peppers, sliced into 1/4- by 1/2-inch strips
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, cut into wedges
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

1. Heat the olive oil in a large saute pan over medium heat; add the shallots and cook until soft, 3 to 5 minutes. Add the chickpeas and cook until soft and lightly browned, about 5 minutes.

2. Cut the chorizo into small pieces and add to the chickpeas. Continue to cook until the chorizo begins to render out some of the fat, 5 minutes.

3. Add the roasted red peppers to the pan and toss to combine. Season with salt and pepper. Add the lemon juice and scrape up any brown bits clinging to the bottom of the pan. Toss with the chopped parsley and serve warm with lemon wedges for squeezing.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.