Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large pan or skillet over medium-high heat until shimmering.

2. 2

   Add 200 grams of diced Spanish chorizo to the hot pan and cook for 5-7 minutes, stirring occasionally, until the chorizo is crispy and has released its flavorful oils.

3. 3

   Remove the cooked chorizo with a slotted spoon, leaving the rendered fat in the pan, then add 1 finely chopped large onion and cook for 4-5 minutes until softened.

4. 4

   Stir in 4 cloves of minced garlic and cook for 1 minute more until fragrant, being careful not to burn the garlic.

5. 5

   Add 2 cans (800g total) of drained and rinsed chickpeas, 2 teaspoons of smoked paprika, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the pan, then pan-sear for 7-10 minutes, stirring frequently, until the chickpeas are slightly browned and heated through.

6. 6

   Return the crispy chorizo to the pan along with 2 tablespoons of sherry vinegar and 0.25 cup of fresh chopped parsley, then toss everything together to combine well.