John Myers
Chorizo and Chickpea Saucepan
The perfect chorizo and chickpea saucepan recipe with a picture and simple step-by-step instructions.
- 250 g Chorizo sausage
- 1 bunch Spring onion
- 1 Can Chickpeas (400 g)
- 2 tsp Pimenton de la vera mild
- 2 Branches Fresh thyme
- 3 tbsp Sherry vinegar
- 1 Can Sieved tomatos
- Black pepper from the mill
- Salt
- Sugar
- Olive oil
- Strain the chickpeas through a sieve, rinse them very well under cold running water and let them drain very well. Cut the spring onions into fine rings, separating the white and green parts from each other. Remove the skin from the chorizo and cut into approx. 0.5 cm thick slices.
- Heat some olive oil in a saucepan and sweat the white parts of the spring onions, the thyme, the chickpeas and the pimenton de la vera for about 2 minutes while turning them. Then add the chorizo and fry for about 5 minutes, then deglaze with the sherry vinegar and fry for another 2 minutes, turning.
- Then add the tomatoes and let everything simmer over a low heat for about 20 minutes. Then season with salt, pepper and sugar and serve and sprinkle with the green parts of the spring onions.
Facebook Comments