Garbanzos Con Chorizo - Chickpeas With Chorizo
photo by gemini08
- Ready In:
- 20mins
- Ingredients:
- 11
- Yields:
-
6 cazuelas
- Serves:
- 4-6
ingredients
- 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)
directions
- 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.
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RECIPE SUBMITTED BY
<p>I am originally from Austria, live in Florida since 1977. I love cooking and like to relax by reading cookbooks. <br />I am also a member of a cooking site in Austria and have posted many American and International dishes there. <br /><img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg alt= /><img src=http://i23.photobucket.com/albums/b399/susied214/buddies.jpg alt= /></p>