Chickpeas with chorizo and herbs

Name: Chickpeas with chorizo and herbs
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Serves 6
Cuisine: Spanish recipes
Ingredients: 1 small red onion, halved and finely sliced; 30ml red wine vinegar, plus 3 tbsp; 2 tbsp olive oil; 400g cooking chorizo or merguez sausages, cut into 4cm pieces; 4 large garlic cloves, halved and finely sliced; 2 tsp ground cumin; 1 tsp chilli flakes; 2 x 400g tins chickpeas, drained and rinsed; 1 tsp runny honey; 450g jar roasted red peppers, drained and cut into 1cm strips; 250g cherry tomatoes, halved if large; 100g pitted green olives, halved if large; Large bunch coriander, chopped; Large bunch parsley, chopped

By: Debora Robertson

Published: 4 Jun 24
Updated: 11 Jun 24

Test kitchen approved

Debora Robertson dishes up an effortless weeknight dinner of chickpeas with chorizo and fresh herbs.

Debora says: “Chickpeas are the most amenable of flavour sponges, brilliant at soaking up the flavours of whatever you cook them with, which is why cooking them with chorizo is such a good idea. Sometimes I make this with merguez sausages and it works splendidly. Serve it as a big salad at summer barbecues, or add some stock to make a soup. Be generous with the herbs; it makes all the difference.”

Discover more summery salads and side dishes.

Serves 6
Hands-on time 25 min. Simmering time 10 min

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Ingredients

1 small red onion, halved and finely sliced
30ml red wine vinegar, plus 3 tbsp
2 tbsp olive oil
400g cooking chorizo or merguez sausages, cut into 4cm pieces
4 large garlic cloves, halved and finely sliced
2 tsp ground cumin
1 tsp chilli flakes
2 x 400g tins chickpeas, drained and rinsed
1 tsp runny honey
450g jar roasted red peppers, drained and cut into 1cm strips
250g cherry tomatoes, halved if large
100g pitted green olives, halved if large
Large bunch coriander, chopped
Large bunch parsley, chopped

Method

Put the onion in a bowl with a few ice cubes and the vinegar, then pour in 120ml water and stir. Leave to sit for 10 minutes – this removes the onion’s raw heat and crisps it up even further.
Meanwhile, pour the olive oil into a large heavy-based saucepan over a medium-high heat. Add the chorizo and sear all over, then turn the heat down to medium and add the garlic, cumin and chilli flakes. Stir for a few seconds, then add the chickpeas, honey and 3 tbsp vinegar. Stir to combine, season, then cover and simmer gently for 10 minutes. Remove from the heat and leave to cool briefly.
Drain the onion and add to the mixture along with the peppers, tomatoes, olives and herbs. Taste and add more salt and pepper if you like. Serve warm or at room temperature.

Recipe from June 2024 Issue

Nutrition

Nutrition: per serving

Calories: 494kcals
Fat: 28g (7.7g saturated)
Protein: 23g
Carbohydrates: 32g (8.5g sugars)
Fibre: 7.5g
Salt: 2.7g

delicious. tips

This dish will keep for up to 2 days in the fridge – it’s perfect for making ahead. Take it out of the fridge and let it come back to room temperature before serving.

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