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Chorizo and chickpea pan-fry
Chorizo and chickpea pan-fry
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Wholesome and flavorful dinner idea.
Ingredients:
  • 700g chat potatoes, quartered
  • 60ml olive oil
  • 1 onion, finely chopped
  • 400g chorizo, diced
  • 1 tsp pimenton (sweet smoked paprika)*
  • 850g canned chopped tomatoes
  • 400g canned chickpeas, rinsed, drained
  • 40.00 ml chopped flat-leaf parsley
  • Toasted Turkish bread, or rice, to serve
Instructions:
  • In a pot, add the potato and bay leaf to cold salted water. Bring to a boil and cook for about 6 minutes until the potato just starts to soften.
  • Remove and dispose of bay leaf.
  • In a large frypan, warm oil over medium heat. Sauté onion until soft, about 2-3 minutes. Stir in chorizo and cook until starting to crisp, about 2-3 minutes. Add paprika, garlic, and tomato. Simmer until the sauce thickens, about 5 minutes, stirring occasionally.
  • Mix chickpeas into the dish and heat them thoroughly. Gently fold in the cooked potato. Just before serving, sprinkle with chopped parsley. Serve on a bed of toasted Turkish bread or rice.

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