Quick Pan-Fried Chickpeas with Chorizo and Cumin
Quick Recipes Simple Recipes Vegetable Dishes Gluten-Free Recipes
Quick on the table. Maximum 20 minutes if you have the chickpeas already cooked or a can of chickpeas at hand.
Ingredients
250g cooked chickpeas (+ 200ml chickpea cooking water; if using canned chickpeas, use all the liquid from the can)
50g chorizo (if possible not too dry)
2 garlic cloves
3/4 teaspoon sweet paprika
1/4 teaspoon ground cumin
1/4 bunch parsley
2 tablespoons olive oil
salt, black pepper
Servings: 2
How to prepare quick pan-fried chickpeas with chorizo and cumin
- Grind the chorizo in a food processor until it becomes a paste.
- Crush the garlic in a mortar until it becomes a paste. Add the paprika and grind well with the pestle. Slowly add the chickpea water. You will get something similar to a garlic sauce.
- Heat the oil in a wide pan (approx. 25-28cm). Add the drained chickpeas and sprinkle with a little salt and grind black pepper. Sauté over high heat, stirring occasionally until they start to brown slightly in places (takes maximum 5 minutes).
- Add the chorizo paste and sauté for another 2 minutes, during which you press the paste with the back of the spoon to break it up and mix with the chickpeas.
- When the chorizo is browned, add the garlic sauce from the mortar, finely chopped parsley and cumin. Simmer briefly, just until the sauce thickens slightly (about 2 minutes).
- Taste for salt and cumin. Good with toasted bread/flatbread sprinkled with chopped parsley.
