Because it’s summer I haven’t been feeling the urge to cook lately. Our pantry, fridge, freezer and deep freeze have slowly been filling up with food over the last few months and I felt it was high time to start cleaning them out. Shopping trips have lead to great deals which lead to buying a little extra for the pantry. Our CSA has been delivering amazing veggies. The deep freeze still has meals that I cooked while I was pregnant because every website and book I read recommended making meals ahead of time and freezing them because I would be too tired to cook once little one arrived. Needless to say, I have been trying to use up what we have. This has lead to some wonderful meals but nothing I am overly proud to share. Red sauce over pasta with feta? Yummy! Not groundbreaking stuff. Buffalo burgers on the grill? Great! A stunning new recipe, not at all. Defrosted bags of frozen soup. Incredible, I will share the recipe when I make the soup again.
I did feel the need to make something out of one of my cookbooks and for some reason summer heat makes me think of Spanish food. Maybe it’s not really summer that makes me think of Spain, maybe it’s listening to husband read little one Don Quiote in Spanish each night that makes me want to cook with chorizo, tomatoes and saffron. What ever the reason, I found this little gem. This recipe requires very little cooking time and the end result can be eaten at room temperature. I didn’t have pimiento del piquillos in the house, but I did have a roasted red bell pepper that need to be used and I think it worked just as well. Crusty bread really is a must!
Chickpeas and Chorizo (Spain)
4 Tbsp. olive oil
1 onion, chopped finely
1 large garlic clove, crushed
9 oz chorizo sausage in one piece, casing removed and cut into ½ in dice
14 oz canned chickpeas, drained and rinsed
6 pimientos del piquillo, drained, patted dry and sliced
1 Tbsp. sherry vinegar, or to taste
salt and pepper
finely chopped parsley, to garnish
crusty bread slices, to serve
Heat the oil in a large, heavy bottom skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, but not browned. Stir in the chorizo and continue cooking until it is heated through.
Tip the mixture into a bowl and stir in the chickpeas and peppers. Splash with sherry vinegar and season with salt and pepper to taste. Serve hot or at room temperature, generously sprinkled with parsley, with plenty of crusty bread.
World Food Spain - Beverly LeBlanc
I did feel the need to make something out of one of my cookbooks and for some reason summer heat makes me think of Spanish food. Maybe it’s not really summer that makes me think of Spain, maybe it’s listening to husband read little one Don Quiote in Spanish each night that makes me want to cook with chorizo, tomatoes and saffron. What ever the reason, I found this little gem. This recipe requires very little cooking time and the end result can be eaten at room temperature. I didn’t have pimiento del piquillos in the house, but I did have a roasted red bell pepper that need to be used and I think it worked just as well. Crusty bread really is a must!
Chickpeas and Chorizo (Spain)
4 Tbsp. olive oil
1 onion, chopped finely
1 large garlic clove, crushed
9 oz chorizo sausage in one piece, casing removed and cut into ½ in dice
14 oz canned chickpeas, drained and rinsed
6 pimientos del piquillo, drained, patted dry and sliced
1 Tbsp. sherry vinegar, or to taste
salt and pepper
finely chopped parsley, to garnish
crusty bread slices, to serve
Heat the oil in a large, heavy bottom skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, but not browned. Stir in the chorizo and continue cooking until it is heated through.
Tip the mixture into a bowl and stir in the chickpeas and peppers. Splash with sherry vinegar and season with salt and pepper to taste. Serve hot or at room temperature, generously sprinkled with parsley, with plenty of crusty bread.
World Food Spain - Beverly LeBlanc
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