Chickpeas with chorizo recipe
This traditional dish is a cross between a soup and a stew and is served in homes all over Spain: that tells you how good it is. It is a great hangover cure, the only problem being that you have to plan your hangover by putting the pulses into soak the night before; otherwise you’ll have to make do with bottled or tinned chickpeas. The other problem is that this dish goes really well with a nice bottle of Spanish red wine – so I recommend avoiding that hangover in the first place!
Ingredients
- 300 g Dried chickpeas
- 4 tbsp Extra virgin olive oil
- 2 Garlic cloves
- 1 Onion, chopped
- 2 Carrots, chopped
- 300 g Fresh spicy chorizo, sliced
- 250 g Dry-cured bacon, cubed
- 900 ml Chicken stock
- 1 Bay leaf
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 1 handful Chopped flat-leaf parsley (optional)
- 10.6 oz Dried chickpeas
- 4 tbsp Extra virgin olive oil
- 2 Garlic cloves
- 1 Onion, chopped
- 2 Carrots, chopped
- 10.6 oz Fresh spicy chorizo, sliced
- 8.8 oz Dry-cured bacon, cubed
- 31.7 fl oz Chicken stock
- 1 Bay leaf
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 1 handful Chopped flat-leaf parsley (optional)
- 10.6 oz Dried chickpeas
- 4 tbsp Extra virgin olive oil
- 2 Garlic cloves
- 1 Onion, chopped
- 2 Carrots, chopped
- 10.6 oz Fresh spicy chorizo, sliced
- 8.8 oz Dry-cured bacon, cubed
- 3.8 cups Chicken stock
- 1 Bay leaf
- 1 pinch Sea salt
- 1 pinch Freshly ground black pepper
- 1 handful Chopped flat-leaf parsley (optional)
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 360 mins
- Cooking Time: 75 mins
- Serves: 4
Step-by-step
- Soak the chickpeas in lots of cold water for a minimum of 6 hours before you intend to cook them. Overnight is best.
- Heat the oil in a saucepan and lightly fry the chopped garlic, onions and carrots. when the vegetables are nicely golden, add the chorizo and bacon and sauté until the bits are brown all over
- Add the stock and the bay leaf. Bring to the boil, add the chickpeas and cook for about 1 hour - nibble occasionally to check if it's cooked. While they are cooking, skim off any foam or chorizo fat that comes to the surface
- Once the chickpeas are soft but not mushy, season to taste. Add a little boiling water if you like a more soupy consistency
- Divide the soup between four bowls, drizzle a little olive oil over the top and scatter on some parsley if you have any. And don't forget that bottle of red wine
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Omar Allibhoy's Spanish tortilla with Spanish olives and chorizo
Jo Pratt's chilli and chickpea bites
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