Nutrition Facts
4 servings
4
Chickpea Casserole with Chorizo
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Always in the colors of autumn, this chickpea casserole with chorizo, tomatoes, olives, and spices is delicious and quick if using canned chickpeas.
Ingredients
350 Dried chickpeas
1 Onion
200 Chorizo
1 Tomato pulp
1 Carrot
100 Black olive
1 Cumin
1 Smoked paprika
1 Thyme
Chopped fresh cilantro
Olive oil
Salt
Pepper
Espelette pepper
Directions
1
The day before, soak the chickpeas in a bowl of cold water, changing the water three times. (Ideally, they should soak for at least 8 hours.) Drain them and cook for 1 hour in a large pot of unsalted boiling water.
2
Peel and finely slice the onion. Peel, wash, and cut the carrot into rounds. Peel and slice the chorizo into rounds. In a skillet, heat a drizzle of olive oil. Sauté the onion with a pinch of salt, add the carrot, and cook for about 5 minutes, until everything is tender.
3
Add the slices of chorizo and let cook for 5 more minutes. Pour in the tomato pulp and add the coriander, thyme, chickpeas (cooked and drained), and the spices. Cover and let simmer for 10 minutes over medium heat. Just before finishing, add the rinsed and drained olives, pepper, and chili powder. Mix well.
4
To finish, serve piping hot. It is possible to use canned chickpeas for a time-saving option. In this case, rinse them before adding them to the dish. I recommend canned goods in glass jars. ENJOY YOUR MEAL!
Ingredients
Ingredients
350 Dried chickpeas
1 Onion
200 Chorizo
1 Tomato pulp
1 Carrot
100 Black olive
1 Cumin
1 Smoked paprika
1 Thyme
Chopped fresh cilantro
Olive oil
Salt
Pepper
Espelette pepper
Directions
Directions
1
The day before, soak the chickpeas in a bowl of cold water, changing the water three times. (Ideally, they should soak for at least 8 hours.) Drain them and cook for 1 hour in a large pot of unsalted boiling water.
2
Peel and finely slice the onion. Peel, wash, and cut the carrot into rounds. Peel and slice the chorizo into rounds. In a skillet, heat a drizzle of olive oil. Sauté the onion with a pinch of salt, add the carrot, and cook for about 5 minutes, until everything is tender.
3
Add the slices of chorizo and let cook for 5 more minutes. Pour in the tomato pulp and add the coriander, thyme, chickpeas (cooked and drained), and the spices. Cover and let simmer for 10 minutes over medium heat. Just before finishing, add the rinsed and drained olives, pepper, and chili powder. Mix well.
4
To finish, serve piping hot. It is possible to use canned chickpeas for a time-saving option. In this case, rinse them before adding them to the dish. I recommend canned goods in glass jars. ENJOY YOUR MEAL!
Notes
-
charlene65
Very good and very quick to make (aside from soaking and cooking the chickpeas). Everyone loved it: I'm definitely keeping the recipe! __Thank you! :) -
Xanpi
Very good recipe. Thank you. -
Niryam
We love this recipe; it is really great! Thank you. -
Momo
Excellent -
Martine38.jdf
Very good, I added a spicy chorizo with bulgur.
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EN