Prep 10 mins
Cook 10 mins
Tapas are an institution everywhere in Spain. These are tidbits of food for nibbling while chatting with friends and can be made with seafood, meat, eggs and vegetables, to be served hot or cold. Garbanzos, chorizo and Spanish pimientos del piquillo are some of the classic tapa ingredients. For an authentic touch, serve it in little earthenware dishes called "cazuelas", as it is served throughout Andalucia. Adapted from Beverly LeBlanc's book "World Food - SPAIN"
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1 -2 garlic clove, crushed
- 9 ounces chorizo sausage, casing removed, diced
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 (8 ounce) jar pimientos, del piquillo drained and sliced or
- 6 small pods sweet peppers, roasted and sliced
- 1 teaspoon sherry wine vinegar (to taste)
- salt and pepper
- chopped parsley (to garnish)
- extra virgin olive oil (optional)
- Heat the oil in a heavy bottomed skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned.
- Stir in chorizo and continue cooking until heated through.
- Tip the mixture into a bowl and stir in the chickpeas and peppers.
- Splash with sherry vinegar and season with salt and pepper.
- Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread.
- Cooks note:.
- I also added a splash of EVOO.