Chickpea and Chorizo Tapas Recipe
This chickpea and chorizo tapas recipe combines flavorful Spanish chorizo with piquillo peppers and chickpeas for a succulent summertime dish that is the perfect answer for dinner on a sweltering evening.
Tapas, or small Spanish savory dishes, are perfect for when the warmth of summer arrives, and most cooking comes to a halt. Enter dishes like this one, simple one-pot numbers that can be thrown together with minimum chopping and minimum time spent over a hot pan. I like to make this dish in advance (in the morning before things heat up), and put it in the fridge for later. That way when I get home, just pull it out of the fridge and let it come to room temperature while I get out the olives, cut some bread, and pour the wine.
Piquillo peppers are a type of pepper that tastes sweet and has no heat. I find them in the “fresh pasta” case at my supermarket, and their special flavor makes them worth seeking out. If you can’t find them, roasted red peppers from a jar work too.
A Tapas Feast
Serve this chickpea and chorizo tapas recipe with garlic and lemon zest shrimp, and chard with pine nuts and feta cheese (I like to make it in advance and serve chilled), plenty of crusty bread, olives, pop the bottle of wine, and you have a perfect summer evening on your hands.
Try this quick dish for a picnic, potluck, or simple supper.
- 8 ounces Spanish chorizo* or other already cooked sausage
- 1 medium onion
- 1 clove garlic
- 1 15-oz. can chickpeas
- 6 piquillo peppers from a jar (or roasted red bell peppers)
- 4 Tablespoons extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1 1/2 Tablespoons sherry vinegar
- black pepper to taste
- small handful Italian parsley leaves for garnish
Dice sausage and onion. Mince garlic. Drain chickpeas. Drain peppers and slice.
Heat a 10-inch cast iron skillet (or other high-sided skillet) over medium-high heat. Add olive oil and diced sausage, and cook for 5-7 minutes until lightly browned. Add onion, garlic, and salt and cook until softened, 5-7 minutes.
Pour sausage mixture into bowl and add drained chickpeas and sliced peppers. Toss with sherry vinegar. Add pepper. Taste for salt and adjust. Garnish with parsley leaves. Serve warm or at room temperature, with plenty of crusty bread for dipping.
*For a vegetarian version, use quartered mushrooms, and add 1 teaspoon of smoked paprika.