Friday, 17 June 2016

Chickpea and chorizo tapa

This tapa was inspired by a dish I had in Andalucia a couple of years ago; Seville maybe?  I've made my own tweaks.

One thing I love about eating foods in different countries is how you can see the history in the local meals.  The prevalence of spices, rice, chickpeas etc in Spanish cooking is a legacy of Roman and North African occupations over the years being absorbed into the culture.  It's the same with language, every similarity and difference is a sign of the past.

Chickpea and Chorizo Tapa - Serves 1 with another tapa or several with more


3 tbsp drained canned chickpeas (garbanzo beans)
30g, 1oz chorizo, cubed
Pinch cumin seeds
1 large handful of fresh spinach
1 tsp olive oil
1/4 tsp smoked paprika (sweet rather than hot)
Salt to taste


Heat a small frying pan and add in the chorizo, fry gently on a medium heat until the fat starts to run.  Add the chickpeas and the oil with the seeds, paprika and a little water if needed so everything is hot through.  Add in the coarsely spinach and stir until wilted.

Season with salt to taste and serve with rustic bread.

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