Chickpeas and Chorizo

If you are aiming to please, serve chickpeas and chorizo. This dish is inspired by a Spanish tapa, but can also stand alone for lunch or a light dinner.

Truc (Tip): If you cook your own chickpeas (a.k.a. garbanzo beans), begin by soaking overnight in water and a tablespoon of baking soda; this speeds up the cooking time. Change water, add salt, and cook until soft (up to two hours). Or you can use the canned ones–just drain and rinse.

Saute the skinned and sliced chorizo (use only the Spanish dry-cured sausage) in a little olive oil to render some fat, and then add the beans and stir. Sprinkle chickpeas with chopped parsley.




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