March 3, 2022 |

Chickpeas with Chorizo

Chickpeas with Chorizo | Marca Chile

Autor: Inacap


  • 1½ cups skinless chickpeas, soaked in cold water overnight
  • 2 carrots, peeled and cut into strips
  • Salt and pepper to taste
  • 80 g (3 oz) butter
  • 1 large onion, cut into small cubes
  • 4 slices of bacon, finely chopped
  • 2 garlic cloves, crushed
  • 300 g (11 oz) canned tomatoes with their juices
  • 4 or 6 chorizos
  • 2 tbsp parsley, finely chopped
  • Optional: Grated cheese


  • Step 1 – Cook the chickpeas together with the carrot in a pot with a generous amount of water over low heat for 1 hour or until tender. Drain and set aside.
  • Step 2 – Heat the butter in a large pan and sauté the bacon, onion and garlic. Cook until the onion is translucent. Add the tomato and cook for 5 minutes. Add the chickpeas and their juices to the pot. Season with salt and combine.
  • Step 3 – Cook the chorizo in a separate pan or grill. Cut the chorizo lengthwise, then set aside.
  • Step 4 – To serve, place the chickpeas in a bowl, sprinkle with chopped parsley and add the chorizo.


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