Saturday, 3 December 2016

Baked Chickpeas and Chorizo

I've always thought Chickpeas (garbanzo beans) and Chorizo are such a lovely partner for each other and I often make variations of this baked dish throughout the year.

In late summer, chopped up courgette (zucchini) is great, tomatoes make a saucier addition.  You can use "cooking" chorizo sausages as well.

This might not sound appetising but go with me.  As the chorizo or sausages cook, they naturally let out some oils into the dish which coat the vegetables with paprika scented gorgeousness.  Trust me, this is great as a tapas dish, side dish or even a main.

Baked Chickpeas with Chorizo - Serves 1 generously or more as a side dish or tapa.  Reheats well.


1 can Chickpeas (garbanzo beans), drained (240g, 8oz drained weight) or the equivalent in cooked dried chickpeas
100g, 4oz Chorizo
1 Red pepper


Chop up the chorizo (or leave whole if they are raw, "cooking style" sausages, you may also want to use some more by weight).  Add to a baking dish with the chickpeas and pepper.

Bake for approx 35-40 minutes at 200oC, 400F, Gas Mark 6 giving it a stir once or twice until the chorizo is browned and the pepper and chickpeas are coated in the chorizo flavoured juices.  Season, sprinkle with parsley and serve.

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