Lunch · Spanish · 5 min
Smoky Spanish Garbanzo Beans with Smoked Paprika and Chorizo
- Calories
- 252
- Protein
- 12g
- Carbs
- 28g
- Fat
- 10g
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
Method
- 01Heat the olive oil in a small skillet over medium heat.
- 02Add the diced chorizo and cook, stirring occasionally, until it renders its fat and becomes crispy, about 5-7 minutes.
- 03You'll see the oil turn a beautiful reddish-orange.
- 04Add the minced garlic and smoked paprika to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.
- 05Stir in the rinsed and drained chickpeas, tossing to coat them in the chorizo fat and paprika.
- 06Cook for 2-3 minutes, allowing the chickpeas to warm through and absorb the flavors.
- 07Remove the skillet from the heat.
- 08Stir in the sherry vinegar for a touch of acidity.
- 09Season with a pinch of flaky sea salt to taste.
- 10Transfer the garbanzo bean and chorizo mixture to a small bowl.
- 11Garnish generously with fresh chopped parsley.
- 12Serve immediately.
Cook it with the whole plan around it
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