© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Recipe from: Serious Eats
Servings: 4 to 6 as an appetizer, or a dozen at a party
Use dry-cured Spanish style chorizo, not Mexican or South American-style raw uncured chorizos. In most supermarkets, it's found unrefrigerated near the salami and other dry-cured sausages, in the refrigerated section near the bacon and cooked sausages, or occasionally in the cheese section. It is also available online from La Tienda.
2 tablespoons extra-virgin olive oil
4 ounces dry-cured Spanish style chorizo, cut into ¼-inch slices
1 medium onion, finely sliced
2 tablespoons tomato paste
14.4 ounce can cooked chickpeas, undrained
kosher salt and freshly cracked black pepper
Heat olive oil in 10-inch heavy-bottomed stainless steel skillet over medium heat until shimmering. Add chorizo and cook, stirring frequently until some fat render and sausage is starting to brown, about 10 minutes. Add onion and cook, stirring frequently, until onion is fully softened but not browning, 5 to 8 minutes. Add tomato paste and cook, stirring constantly, until paste begins to fry, about 2 minutes. Add chickpeas, stir to combine, bring to a simmer, reduce heat to low, and reduce until stew-like consistency is reached, about 10 minutes. Season to taste with salt and pepper, and serve immediately with toasted or grilled rustic bread.