Chickpeas with chorizo in spicy tomato sauce
Servings: 2 servings
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!
Nutrition
Calories: 562kcal