Chorizo & Chickpeas

By Kevin • 30 or Less, All, Meat • 28 Jul 2013

Chorizo & Chickpeas

I know this may sound like sacrilege, though chorizo may just be better than bacon. How could that be? Besides the bold, spicy paprika flavours, the variety of chorizo available is amazing! If you go to a good specialty store, you can find fresh chorizo that needs to be cooked, dry-cured chorizo, mild, spicy and my absolute favourite: Iberico chorizo. For this recipe, a semi-dry version works well, though do yourself a favour and try a few others. You won’t regret it.

Time: 30 minutes

Serves: 4


2 teaspoon extra-virgin olive oil
8 ounces semi-dry chorizo – sliced ¼” thick
28 ounce can chickpeas – rinsed and drained
1 large bulb fennel – thinly sliced
1 cup diced tomatoes
½ cup dry white wine
2 cloves garlic – finely chopped or grated
2 teaspoon sherry vinegar
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
1 pinch saffron strands
3 tablespoons flat-leaf parsley – chopped


Preheat a deep frying pan on medium and add the oil.

Cook the chorizo for five minutes, stirring and turning occasionally.

Stir in all remaining ingredients except the parsley. Turn heat to high. Once a simmer is reached, cover and reduce heat to medium low, cooking for fifteen minutes.

Remove from heat, stir in the parsley and serve immediately.

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