Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 2 cans (15 ounces each) of drained and rinsed chickpeas, 200 grams of sliced Spanish chorizo, 1 large red bell pepper cut into 1-inch squares, and 1 medium red onion cut into 1-inch wedges.

2. 2

   Drizzle the mixture with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon of smoked paprika, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper, tossing to coat all ingredients evenly.

3. 3

   Thread the seasoned chickpeas, chorizo, bell pepper, and red onion pieces alternately onto skewers, ensuring a balanced distribution of ingredients on each skewer.

4. 4

   Prepare a charcoal grill for direct medium heat, aiming for a temperature where you can hold your hand comfortably about 5 inches above the grate for 5-7 seconds.

5. 5

   Grill the skewers for 15-20 minutes, turning them every 4-5 minutes, until the vegetables are tender-crisp and the chorizo is lightly charred and cooked through.

6. 6

   While the skewers are grilling, prepare the smoked paprika aioli by combining 0.5 cup of mayonnaise, 1 minced garlic clove, 1 tablespoon of lemon juice, 0.5 teaspoon of smoked paprika, and a pinch of salt in a small bowl, stirring until smooth.

7. 7

   Serve the hot Garbanzos a la Brasa skewers immediately with the prepared Smoked Paprika Aioli on the side.