Chickpea and chorizo tapas. Chickpea and chorizo tapas, of course. But first - I'm going to open tonight's post with a full and frank apology. Well, two, because I don't like odd numbers.
Using a small sharp knife, remove the casing from the chorizo sausage. I heavily modified the chickpeas and chorizo to my tastes and to add volume. Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika. You can have Chickpea and chorizo tapas using 9 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Chickpea and chorizo tapas
- You need 200 g of chorizo.
- Prepare 200 g of chickpeas.
- You need of Olive oil.
- It's of Red onion.
- Prepare of Garlic.
- It's to taste of Paprika.
- Prepare 2 spoonfuls of passata.
- Prepare Squeeze of lime.
- You need to taste of Salt.
Saute everything together until Sprinkle with a little sea salt. Allow to cool slightly before slicing into canape sized cubes or wedges. Serve hot or room temperature as a tapas or with a salad. Be the first to write a review!
Chickpea and chorizo tapas step by step
- Chop onion and garlic, fry gently for a few minutes. Add paprika, salt. Remove skin from chorizo, chop and add it to the pan. Cook on medium heat for about 5-6 mins.
- Add chickpeas, stir and then add passata. Cook for another 5 minutes then add a squeeze of lime. Enjoy as part of a tapas dinner :).
- My tapas dinner :) recipes to follow.
Bring on the vibrant flavors of Spain with a hearty bowl of Garbanzada, a traditional Spanish chickpea soup. Adding flavoursome, peppery chorizo to a vegetable-packed stew makes a little meat go a long way. Where's the full recipe - why can I only see the ingredients? Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.
