Spanish Chickpeas with Chorizo and Piquillo Peppers

March 07, 2014

131

I wanted to make a meal out of it yet stay true to the flavors of Spain at the same time.

- 4 13.5oz cans of chickpeas
- 1 13.5oz can of crushed tomatoes, unseasoned
- 1 13.5oz can of Piquillo peppers, sliced into ribbons
- 3 Tbsp of tomato paste
- 4-5 cloves of garlic, crushed or finely chopped
- 2 shallots, finely chopped
- 7oz of dry chorizo, sliced in thin slices or cubed finely
- a few good slashes of cooking sherry
- 2 Tbsp of fresh oregano, finely chopped (or 1 Tbsp dried oregano)
- 1-2 Tbsp of Piment d’Espelette or another hot pepper like cayenne or a dash of sriracha
- salt to taste
- parsley, for decoration

Drain chickpeas and rinse until no longer foamy. Drain Piquillo peppers in a separate sieve and slice each pepper into thin ribbons. Preheat oven to 350F. In a cast iron skillet or heavy pan, brown the...
See the full directions on my site

Nutritions

Calories
120

Sodium
58mg
2% DV

Fat
1g
2% DV

Protein
5g
11% DV

Carbs
21g
7% DV

Fiber
5g
21% DV