Chorizo and chickpeas

Chorizo and chickpeas

What do you do when you stare into the fridge and that half eaten packet of chorizo looks back at you? Grab a tin of chickpeas from the cupboard and cook them up together!

I came across a similar recipe to this a few weeks ago while looking for a super easy meal to make using up my leftover chorizo. The original recipe (I think it was from Delicious) was chorizo sautéed in sherry before adding tinned chickpeas to warm through. Suffice to say we don’t keep sherry in the house so we went without.

Two ramekins filled with chickpeas, chorizo slices and pieces of capsicum

But honestly you don’t really need it! At a minimum you want chorizo that you can fry up to release it’s oils and flavours, and chickpeas to bulk out the meal with their high protein and fibre content.

Adding extra ingredients to your chorizo and chickpeas

If you want to add in some extras then go right ahead. I put in some chopped up red capsicum and garnished the dish with fresh parsley.

Garlic, the culinary hero. Add a finely chopped clove or half a teaspoon of minced garlic. Add this as your chorizo has finished browning. 

What do serve with chorizo and chickpeas

How you serve it is completely up to you. We ate our chorizo and chickpeas with fresh bread, and a side salad of bocconcini and tomatoes.

If you’re looking for a quick and easy bread ready in under 20 minutes then I suggest making arepas, the South American flatbread. It’s naturally gluten free and requires just two ingredients.

You could also make this dish part of a larger Spanish-style tapas spread. I’ll update this post in the future when I’m creating more tapas dishes!

Chorizo and Chickpeas

A quick throw together snack of spicy chorizo and hearty chickpeas
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course lunch, Tapas
Cuisine Spanish
Servings 2


  • 1 Frying pan


  • 1 Chorizo sausage, sliced
  • 1 can Chickpeas, rinsed and drained
  • Parsley, chopped as garnish


  • Add chorizo to the frying pan on medium heat. If using a non-stick pan oil isn't required – the oil from the chorizo will seep out and help it fry. Fry chorizo until it begins to crisp up, about five minutes.
  • Add the chickpeas to the pan and cook for four to five minutes until heated through. Season with salt and freshly cracked pepper if desired.
  • Remove from the pan and place into your dish. Sprinkle with chopped parsley and serve with fresh bread.


This dish is a quick meal or snack when you’re rummaging in the fridge for ingredients. Jazz is up with other items such as
Garlic, the culinary hero. Add a finely chopped clove or half a teaspoon of minced garlic. Add this as your chorizo has finished browning. 
Red capsicum (pepper) diced. Add it in while cooking the chorizo.
Dried herbs or spices such as oregano or paprika – try adding 1/4 tsp to begin with and adjust to taste.
Extra virgin olive oil. Either added in the cooking process or as a dressing at the end, start with one teaspoon. 
Use this dish as one of many when creating a spread of Spanish-inspired tapas. 
Keyword Chickpeas, chorizo

Looking for more ways to use up chickpeas in the cupboard? Why not try this hearty and healthy vegetable stew. Or if you’d like something meatier try this Persian lamb stew with chickpeas. It’s the perfect winter warmer.

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