Recipe courtesy of Marite Acosta

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.
  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 6 servings
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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


  1. 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. 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. 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.