Chickpeas with chorizo is an amazing easy lunch / breakfast idea that will be ready in less than 30 minutes! This is so simple to make, uses just a couple of ingredients, and it’s bursting with flavor. Serve this spicy flavorful sauce with crusty bread with butter and sunny-side-up eggs (not optional) – it’s so good!
Another quick and easy chorizo recipe that we love is this breakfast tacos with chorizo and scrambled eggs recipe.
Recipe inspiration:
This recipe is inspired by a Spanish dish called chickpeas in chorizo (garbanzos con chorizo) that I’ve found in Rick Stein’s book ‘Spain’. I modified this recipe – Rick has you cook dried chickpeas, which I omitted and added canned chickpeas as I wanted it to be a quick 30-Minute dinner recipe. I also completely changed ingredient ratios and omitted white wine, and tomato puree. The recipe in the book also calls for cooking chorizo and onions in olive oil. I prefer to render the chorizo fat (there is plenty) and cook the onions with this fat – this makes this dish a little less fatty. I also served my dish with sunny-side-up eggs instead of boiled eggs.
Ingredients:
Chorizo sausage – adds an amazing flavor to the dish.
What is Spanish chorizo sausage? It’s spicy and smoky pork sausage. It’s cured, which means it has been aged for several weeks so it doesn’t need to be cooked before eating it. It’s often served as a part of a meat tray or tapas (Spanish appetizers).
Chorizo sausage is already a bit smoky so this was enough for me, but if you prefer it to be even smokier, feel free to add some pimenton paprika powder (Spanish smoked paprika powder).
Spanish chorizo can be either spicy or sweet – I used spicy for this recipe.
Spanish chorizo vs Mexican chorizo: Spanish chorizo is made from chopped pork meat, while Mexican chorizo is made from ground meat and is sold raw (it’s not cured, which means it must be cooked before eating it). Spanish sausage is made with smoked paprika and the Mexican with spicy red peppers.
Here’s what you need to make Spanish chickpeas with chorizo in spicy tomato sauce:
How to make it step by step:
STEP 1: Cut the chorizo sausage into 1/2-inch (1 cm) cubes. Add to a cold frying pan and turn on medium-high heat.
As the pan is warming up, fat will render from the sausage. Cook the sausage for about 2 more minutes or until lightly browned.
STEP 2: Add the onion and cook over medium-low heat for about 4-5 minutes, then add the garlic and paprika, cook for about a minute.
STEP 3: Add the crushed tomatoes, water/broth (use it to rinse the can), bay leaf, and drained chickpeas. Bring to a boil and simmer for 10 minutes.
STEP 4: Season the sauce with salt, pepper, and lemon juice.
Serve with sunny-side-up eggs or poached eggs and bread with butter to mop this delicious sauce.
Enjoy!
Storage:
This sauce reheats very very well, it even tastes better the next day. Store it in the fridge for up to 3 days. It can also be frozen – it’s a perfect freezer meal! Freeze it for up to 3 months.
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Chickpeas with chorizo in spicy tomato sauce
Ingredients
chickpeas with chorizo:
- 5 oz (150g) spicy Spanish chorizo
- 1 medium onion
- 3 cloves garlic
- 1/2 teaspoon paprika powder
- 1 (14oz/400ml) can crushed tomatoes
- 1/2 cup water or broth if you have some leftover on hand
- 1 bay leaf
- 1 (14oz/400ml) can chickpeas
- 2 teaspoons lemon juice
- salt and pepper to taste
to serve:
- 2 eggs
- parsley
- crusty bread with butter
Instructions
- Cut the chorizo sausage into 1/2-inch (1 cm) cubes. Chop the onion into cubes, finely chop the garlic.
- Add the sausage to a cold frying pan and turn on medium-high heat. As the pan is warming up, fat will render from the sausage. Cook it for about 2 more minutes or until lightly browned.
- Add the onion and cook over medium-low heat for about 4-5 minutes, then add the garlic and paprika, cook for about a minute.
- Add the crushed tomatoes, water/broth (use it to rinse the can), bay leaf, and drained chickpeas. Bring to a boil and simmer for 10 minutes.
- Season the sauce with salt, pepper, and lemon juice.
- Serve with sunny-side-up eggs and bread with butter.
- Enjoy!
Notes
- This sauce reheats very very well, it even tastes better the next day. Store it in the fridge for up to 3 days. It can also be frozen – it’s a perfect freezer meal! Freeze it for up to 3 months. This recipe makes 2 larger lunch servings or 3 smaller breakfast servings.
- Calories = 1 lunch serving (1/2 recipe + 1 egg, bread is not included). This is only an estimate!
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