Chickpeas and Chorizo
Yields 2
I was hungry at lunch time, I opened my fridge and saw half an eggplant, a piece of chorizo and some cooked chickpeas I wanted to make hummus with later. I pulled them all out and made this delicious dish for the first time, I loved it so much that I haven't stopped making it for lunch or dinner. It is delicious and provides a healthy dose of proteins and dietary fibre. The smokiness from the chorizo pairs very well with the chickpeas and eggplant. I still can't decide if its a salad or stew but I love it, and I know you will too!
15 minPrep Time
15 minCook Time
30 minTotal Time
Save RecipeIngredients
- 1 eggplant (medium diced)
- 150g Chorizo (medium diced)
- 2 cloves garlic (minced)
- ½ onion
- 400g cooked chickpeas
- 100g tomato puree
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon spicy smoked paprika (optional)
- ¼ teaspoon oregano
- Chopped parsley (garnish)
- 3 tablespoons olive oil
- 4 Tablespoons chicken stock (or as required)
Instructions
- Preheat oven to 180˚C
- Drizzle some olive oil on diced eggplant, season with salt and pepper. Spread on a baking paper lined oven tray and bake for 8-10 minutes. I prefer to cook eggplants in the oven because when sautéed in the pan, more oil than required is usually used. They suck up all the oil and you start adding more.
- Heat up 3 tablespoons of olive oil, sauté the onions for a few minutes and add the garlic, cook until fragrant. Add chorizo and cook for a minute.
- Add tomato paste, reduce heat and cook for 5 minutes. Season with salt, pepper, oregano and paprika. Cook for a minute.
- Add eggplants and chickpeas and cook until heated through. If it looks dry, add chicken stock till desired consistency. Take off the heat and garnish with chopped parsley.
7.8.1.2
19
https://chefbraakman.com/chickpeas-and-chorizo/Calories
1426 cal
Fat
106 g
Carbs
64 g
Protein
58 g
