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Smoky Spanish Garbanzo Beans with Smoked Paprika and Chorizo

Name: Smoky Spanish Garbanzo Beans with Smoked Paprika and Chorizo
Ingredients: 0.7 /2 cup (120g) Canned chickpeas, rinsed and drained; 0.6 oz (28g) Spanish chorizo, casing removed and finely diced; 0.7 /2 tsp Smoked paprika (pimentón de la Vera); 0.7 clove (3g) Garlic, minced; 0.6 /2 tsp (2.5g) Olive oil; 0.7 tsp Sherry vinegar; 0.7 tbsp (4g) Fresh parsley, chopped (for garnish); pinch Flaky sea salt

Nutrition

252

kcal

Calories

11.6

Protein

27.8

Carbs

10.3

Fat

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Ingredients(8)

Canned chickpeas, rinsed and drained0.7 /2 cup (120g)

Spanish chorizo, casing removed and finely diced0.6 oz (28g)

Smoked paprika (pimentón de la Vera)0.7 /2 tsp

Garlic, minced0.7 clove (3g)

Olive oil0.6 /2 tsp (2.5g)

Sherry vinegar0.7 tsp

Fresh parsley, chopped (for garnish)0.7 tbsp (4g)

Flaky sea saltpinch

Instructions

Heat the olive oil in a small skillet over medium heat.

Add the diced chorizo and cook, stirring occasionally, until it renders its fat and becomes crispy, about 5-7 minutes.

You'll see the oil turn a beautiful reddish-orange.

Add the minced garlic and smoked paprika to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.

Stir in the rinsed and drained chickpeas, tossing to coat them in the chorizo fat and paprika.

Cook for 2-3 minutes, allowing the chickpeas to warm through and absorb the flavors.

Remove the skillet from the heat.

Stir in the sherry vinegar for a touch of acidity.

Season with a pinch of flaky sea salt to taste.

Transfer the garbanzo bean and chorizo mixture to a small bowl.

Garnish generously with fresh chopped parsley.

Serve immediately.