Chickpeas and chorizo are a very standard combination in Spain. Sometimes you see chickpea and chorizo stews and sometimes you just see chickpeas and chorizo sauteed together. Every once in awhile you see some spinach thrown into the mix. Tonight we decided to sautee together chickpeas, onions, garlic, chorizo, and flat leaf parsley, all seasoned with a pinch of sweet paprika and a splash of sherry vinegar. Together they make a hearty, satisfying meal - one that we served with some pan con tomate and a simple arugula salad. The bitterness and freshness of the arugula salad helped lighten the whole meal up so that it felt appropriate for a 90 degree summer evening. I know that some recipes include some toasted bread crumbs in their chickpeas with chorizo and I think we will definitely try that out next time. I also might throw in some baby spinach to saute up with the chickpeas and chorizo for a little variety. That would make this dish more of a one pot roughly 20 minute meal, which sounds pretty awesome to me.
Recipe after the jump!
Chickpeas with Chorizo
2 tbsp evoo
1 medium onion, diced
2 cloves garlic, minced
19 oz. can chickpeas, drained and rinsed
1/2 tsp pimenton (or Hungarian sweet paprika)
2/3 cup chorizo, cut in half lengthwise and then sliced into 1/4-inch thick half moons
1 tbsp sherry vinegar
2 tbsp fresh flat leaf parsley, minced
Heat evoo in a large skillet over medium heat. Add onions and saute until softened, about 3 minutes. Add garlic, chickpeas , and pimenton. Saute, stirring occasionally, 5 minutes. Add the chorizo and saute until chorizo is warmed through, stirring occasionally, about 5 additional minutes. Add sherry vinegar and stir to combine. Season to taste with s&p.
Remove from heat, add fresh parsley and stir to combine. Serve.