This is a tapas dish that I recently made for a few friends visiting and I wanted a casual dining night, so I did little bowls of various tapas, twas all very rough and ready! My chorizo and chickpeas went down exceptionally well. It’s so fast to make, and the spicy and smoky flavours from the chorizo really get absorbed by the chickpeas, making the whole little dish really flavourful.
1 medium chorizo sausage, chopped roughly
2 shallots, finely sliced
1 tsp of olive oil
1 can of chickpeas, drained and rinsed
1 glass of white wine
2 chopped ripe tomatoes
1 tsp tomato puree
1 chopped clove of garlic
A medium bunch of baby spinach/rocket
Salt & pepper
A small sprinkle of chopped flat leaf parsley
In a pan on a medium heat, add the garlic and shallots and sauté for 2 minutes in the oil
Add the chorizo and sauté until browned and the red smoky juices run out colouring the oil.
Add the chopped tomatoes and puree and after a minute, turn the heat up to high and add the wine
Once the alcohol of the wine has cooked off, add the chickpeas stirring to combine, until the chickpeas are heated through.
Season with salt and pepper
Just before serving add the spinach/and or rocket, allowing it to wilt for a minute.
Sprinkle with a small amount of chopped flat leaf parsley
This dish best served warm with crusty bread, is actually quite delicious at room temperature also.