When Gaspar and I were living in Miami Beach, one of our favorite restaurants was Tapas y Tintos on Española Way. We’d loll away the evening with plates of queso de cabra al horno, garbanzos con chorizo, and calamares a la plancha. And maybe a watermelon martini or five. My mouth still waters when I think about it.
This recipe for chorizo and chickpeas always takes me back to those evenings. It’s quick and easy to make, super flavorful and works well as part of a tapas-style meal.
Depending on where you live, pimientos del piquillo may not be readily available. You can find them at Tienda.com, along with an array of high-quality Spanish food and cooking products, but standard roasted red peppers work as well.
CHICKPEAS & CHORIZO
3 Tablespoons olive oil
1 small onion, finely chopped
2 cloves of garlic, minced
9 oz hard chorizo sausage, casing removed and cut into small cubes
14 oz canned chickpeas, drained and rinsed
6 pimientos del piquillo, drained, patted dry and sliced
1 Tablespoon red wine vinegar, or to taste
salt and pepper
fresh parsley, to garnish
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. Add chickpeas and peppers and cook until just hot. Splash with red wine vinegar and season with salt and pepper. Serve hot or at room temperature, sprinkled with parsley.