Best 12 Chickpeas And Chorizo Recipes

CHICKPEAS AND CHORIZO

Steps:

• Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
• Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
• Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
• Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

FRIED CHICKPEAS WITH CHORIZO AND SPINACH

Steps:

• Heat the broiler.
• Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
• Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
• Add the remainder of the 1/4 cup of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS

Steps:

• Place raisins in a small bowl; cover with hot water. Set aside.
• Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
• Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
• Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
• Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
• Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
• Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.

GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH

Steps:

• Heat the oil in a large pot or saucepan over medium heat. Add the chorizo and saute until the meat is lightly browned. Take the meat out and reserve it on a plate.
• Add the onion, garlic, red pepper flakes, paprika, and bay leaves to the pan and cook until the onion begins to brown, about 5 minutes.
• Stir in the tomato paste and cook for another few minutes, until it evenly coats the onions and garlic.
• Add the potatoes, broth, and water, and simmer the vegetables until the potatoes are just tender. This might take up to 30 minutes, depending on how large your chunks are.
• Add the garbanzos and cook for another 5 minutes. Season with salt and black pepper to taste.
• Just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.

PASTA WITH CHICKPEAS, CHORIZO AND BREAD CRUMBS

Steps:

• Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl.
• Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning.
• Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley.

SPANISH CHICKEN WITH CHORIZO AND CHICKPEAS

Steps:

• Purée the tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 teaspoons salt and 1/2 teaspoons black pepper, dredge the chicken in the flour, and shake off any excess.
• Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 to 3 minutes. Flip and cook until the other sides brown, 2 minutes more. Transfer to a plate.
• Add the remaining 1 Tbs. oil to the pan and then add the chorizo and garlic. Cook, stirring often, until they start to brown, 1 to 2 minutes. Add the tomato purée, chickpeas, and thyme and bring to a boil. Add the chicken, nestling it into the sauce. Reduce the heat to a simmer, cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper. Remove the garlic cloves before serving, if you like.

CHICKEN, CHORIZO, AND CHICKPEAS

Steps:

• Heat olive oil in a heavy skillet over medium heat. Cook chicken breasts until browned on all sides, about 5 minutes. Add chorizo; cook and stir for 2 minutes. Add garlic and cook for 2 minutes, without browning. Pour in sherry and mix well, scraping up any bits of chicken stuck to the bottom of the skillet.
• Add chickpeas, tomatoes, cumin, and hot sauce to the skillet. Stir well, cover, and allow to simmer until chicken is no longer pink in the center, about 25 minutes.

PASTA WITH CHICKPEAS, CHORIZO AND BREAD CRUMBS

Steps:

• 1. Set a large pot of water to boil and salt it. Put 1 tablespoon olive oil in a skillet over medium heat and add chorizo; heat, stirring occasionally, until chorizo is lightly browned, then remove with a slotted spoon and set aside. Add 2 tablespoons olive oil and then the garlic; cook until it colors lightly, then add bread crumbs. Toast, shaking skillet frequently, until bread crumbs turn golden brown, about 10 minutes; if necessary, add a little more olive oil. Season with salt and pepper and remove to a bowl. 2. Add 2 more tablespoons olive oil to skillet and, over medium heat, chickpeas and about 1 cup of their liquid. Cook pasta until it is nearly but not quite tender; drain, then add it to chickpeas. Cook, stirring occasionally, until pasta is tender; stir in chorizo, heat through, and taste and adjust seasoning. 3. Serve chickpea-pasta mixture in bowls, garnished with crisp bread crumbs and a sprinkling of parsley. Yield: 4 servings.

WHITE CHICKEN CHILI WITH CHICKPEAS AND CHORIZO

Steps:

• 1. Preheat slowcooker to medium high heat. Add 1 tbsp oil. Add chorizo in managable sized chunks and brown. Remove chorizo with slotted spoon and place on plate over paper towels to soak up excess oil 2. Add chicken breasts (chorizo should leave some oil in pan but if extra oil is needed add an extra .5 tablespoon or so) brown chicken breasts, remove and place in a pot of boiling water, reduce heat to medim/low and cook at low boil for 12 min. 3. Add remaining oil and once heated add onion and garlic over low heat saute until translucent and tender 4. Add chipotle and cumin and stir 5. When chicken is done cooking remove from pot and cool with cold water, shred chicken. 6. Return chorizo to pot, stir, add chicken and salsa 7. Add rinsed chickpeas, great northern beans, tomatoes, desired amount of broth, half of reserved cilantro (or parsley)cover and simmer 1 hour on low. 8. Add remaining cilantro and salt and pepper to taste Nutrition Info per serving (approximate): 248 calories; 34g. protein; 2g. fat; 0.5g. saturated fat; 22.4g. carbohydrates; 5g. fiber; 76mg. calcium; 118mg. sodium

CHORIZO, TOMATO, AND CHICKPEAS WITH YOGURT

Steps:

• Heat 3 Tbsp. oil in a medium skillet over medium. Cook onion and chorizo, stirring often, until onion is translucent and fat has started to render from sausage, 5-8 minutes; season with salt. Add chickpeas and cook, tossing often, until browned in spots, about 5 minutes. Stir in desired amount of harissa, depending on your heat preference, and cook, stirring constantly, until paste starts to stick to the bottom of skillet, about 2 minutes. Add tomatoes, breaking up with your hands as you go, then tomato liquid left in can, stirring and scraping up browned bits. Bring to a simmer and cook, stirring often, until mixture is thick, 10-15 minutes. Taste and season with more salt if needed.
• Top with yogurt, oregano, and pepper and drizzle with oil. Serve with pita alongside.
• Do Ahead
• Chickpeas (without toppings) can be made 1 day ahead. Let cool; cover and chill. Reheat gently before serving.

FRIED CHICKPEAS WITH CHORIZO AND SPINACH

Steps:

• Put 3 T olive oil in skillet large enough to hold chickpeas in single layer, and heat to medium-high. Saute diced onion until it begins to brown. Add chickpeas and sprinkle liberally with salt and pepper. Reduce heat to medium-low and cook, shaking pan occasionally, until chickpeas begin to brown, about 10 minutes. Add chorizo, and continue cooking for another 5-8 minutes, until chickpeas are crisp. Use slotted spoon to remove chickpeas and chorizo from pan, and set them aside. Add more olive oil to pan and, when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook until spinach is soft and liquid has evaporated. Add chickpeas and chorizo back into pan and toss until well combined. Serve.

SPANISH CHICKEN WITH CHICKPEAS AND CHORIZO

Steps:

• Puree tomatoes and their juices, the vinegar, saffron, and 1/2 cup water in a blender or food processor. Season the chicken with 1 tsp. black pepper, dredge the chicken in the flour, and shake off any excess. Heat 1 1/2 tbs of the oil in a 12 inch skillet over med-high heat until shimmering hot. Add the chicken and cook without touching until browned, 2 - 3 minutes. Flip and cook until the other side browns, 2 min more. Transfer to a plate. Add the remaining 1 tbs oil to the pan and then add the chorizo and garlic. Cook, stirring often, until they start to brown, 1 - 2 minutes. Add the tomatoe puree, chickpeas, and thyme and bring to a boil. Add the chicken. Reduce heat to a simmer and cover, and cook until the chicken is cooked through, about 10 minutes. Season to taste with salt and pepper.