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April 25, 2024 #Funds #Legumes.

Chickpeas with Chorizo

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419 (Kcal)



  • 1½ cups skinless chickpeas soaked overnight in cold water
  • 2 carrots, peeled and cut in slices
  • Salt to taste
  • Pepper to taste
  • 80 g butter
  • 1 large onion cut into small cubes
  • 4 slices of bacon, finely chopped
  • 2 crushed garlic cloves
  • 300 g of canned tomatoes with juice
  • 4-6 sausages
  • 2 tablespoons parsley, finely chopped
  • Optional: grated cheese.
  • Step 1 - In a pot cook the chickpeas in plenty of water with the carrot for 1 hour over low heat or until soft. Drain and set aside.
  • Step 2 - In a large skillet heat the butter and sauté the bacon, onion and garlic. Cook until the onion is translucent. Add the tomato and cook for 5 minutes. Add the chickpeas and their juices to the pot. Season with salt and mix.
  • Step 3 - Cook the chorizo in a frying pan or grill. Cut the chorizo lengthwise. Set aside.
  • Step 4 - To serve, place the chickpeas in a bowl, sprinkle with chopped parsley and place the chorizo.