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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How to Chop Herbs


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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