Warm Chickpeas with Blistered Tomatoes & Ibérico Chorizo
A good jar of chickpeas is a very useful thing to have in the cupboard. Add sweet tomatoes, garlic and a little Ibérico chorizo, and you have a proper lunch without much effort. The chorizo brings plenty of flavour, so a small amount goes a long way.
This is a warm, generous dish for the days when you want something comforting but don't fancy spending the afternoon in the kitchen. Have some bread ready for the juices. That's the important bit!
Serves: 2 as a light main or 4 as a tapa
Prep: 10 minutes
Cook: 15 minutes
Ingredients
- 400g drained Rosara chickpeas, rinsed gently
- 80g 100% Ibérico de Bellota chorizo, cut into thin slices or half-moons
- 250g cherry tomatoes, halved
- 2 garlic cloves, finely sliced
- 1 tablespoon extra virgin olive oil
- 3 tablespoons water, plus a little more if needed
- 1 teaspoon lemon juice, or to taste
- 2 tablespoons roughly chopped flat-leaf parsley
- Black pepper and salt, to taste
- Crusty bread, to serve
Method
- Warm the chorizo. Heat the olive oil in a large frying pan over a medium heat. Add the cured chorizo and cook gently for 1–2 minutes, just until it releases a little of its paprika-coloured oil. Transfer to a plate, leaving the oil in the pan. It is already cured, so there's no need to cook it hard.
- Blister the tomatoes. Place the tomatoes cut-side down in the pan. Cook for 4–5 minutes until softened and lightly blistered. Turn them, add the garlic and cook for another minute, stirring so the garlic doesn't burn.
- Add the chickpeas. Fold in the drained chickpeas and 3 tablespoons of water. Cook gently for 5–6 minutes, stirring occasionally, until hot throughout. Press a few tomatoes with the back of a spoon to release their juices. Add another splash of water if the pan looks dry.
- Finish and serve. Return the chorizo to the pan for the final minute. Take off the heat and stir in the lemon juice and most of the parsley. Taste before adding salt, as the chorizo brings its own. Finish with black pepper and the remaining parsley.
Serve warm with crusty bread and let everyone help themselves. Simple ingredients, very little washing up, and plenty of flavour. ¡Que aproveche!
