Chickpeas with chorizo and pimientos del piquillo


  • 3 Tbsp olive oil
  • 1 red onion, peeled and diced
  • 2 cloves of garlic, peeled and finely sliced
  • 250g chorizo, sliced on an angle
  • 250g chorizo, sliced on an angle
  • 1 x 400g can chickpeas, drained and rinsed
  • 6 pimentos del piquillo, sliced
  • 1 Tbsp sherry vinegar
  • 2 Tbsp fresh parsley, sliced
  • Salt to taste
  • Peper to taste
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  • Heat the oil in a large non-stick frying pan. Add the onion and garlic and cook until translucent. Don’t burn - the garlic will become bitter. Add the chorizo slices and fry until just heated through and so you can see a little caramelisation on the edges of the chorizo. Remove and set aside.

  • In another bowl add the chickpeas, pimentos, vinegar and parsley then season. Finally add the chorizo, onions and garlic then mix to combine.

  • Delicious served with crusty bread and cold beer.

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