Chickpea and Chorizo Tapas Recipe

Chickpea and Chorizo Tapas Recipe

This chickpea and chorizo tapas recipe combines flavorful Spanish chorizo with piquillo peppers and chickpeas, creating a succulent summertime dish that is a perfect dinner on a sweltering evening.

Summertime Meals

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 minimal chopping and 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, I just pull it out of the fridge have it come to room temperature while I get out the olives, cut some bread, and pour the wine.

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Piquillo Peppers

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. Their unique flavor makes them worth seeking out. If you can’t find piquillo peppers, 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.

chorizo tapas recipe, Weekly Meal Plans, Vegetable Recipes, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner

Chickpea and Chorizo Tapas Recipe

Try this quick dish for a picnic, potluck, or simple supper. 
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Keyword: chorizo tapas recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: Aliye Aydin


  • 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.
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chorizo tapas recipe

4 thoughts on “Chickpea and Chorizo Tapas Recipe”

  • Cannot say enough how delicious this was. I took it to two different parties this weekend and it was devoured. Going to enjoy the last tiny bit with an egg and avocado for breakfast. I used jar peppers because I couldnt get piquillo. Looking forward to making all the other recipe ideas for a tapas party. Thanks again Aliye!

  • Absolutely delicious!! In my quest towards veganism, I recently made seitan which had similar flavourings to chorizo. This recipe worked perfectly with seitan, cooked in the same way as chorizo. I added a splash of red wine, I also cooked the chickpeas a little, when I added the red wine as well as watered-down tomato purée. As you suggested, I also roasted peppers as I didn’t have piquillo which worked really well. I also added some Spanish olives and some slivered almonds to serve in addition to the parsley… What an absolute delicious tapas type addition to our dinner. I served with a simple rice, roasted vegetables and a simple leafy salad… Fabulous!! Huge thanks for the recipe and this one is certainly added to our faves!! x

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