Chorizo, Tomato, and Chickpeas with Yogurt

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This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

Ingredients

3 tablespoons olive oil, plus more for drizzling
4 ounces cured Spanish chorizo, casing removed, chopped
1 14-ounce can chickpeas, drained
1–3 tablespoons harissa paste
1 28-ounce can whole peeled tomatoes
½ cup plain whole-milk yogurt
2 tablespoons oregano leaves
Coarsely ground black pepper
Toasted pita or flatbread (for serving)

Recipe Preparation

Heat 3 Tbsp. oil in a medium skillet over medium. Cook onion and chorizo, stirring often, until onion is translucent and fat has started to render from sausage, 5–8 minutes; season with salt. Add chickpeas and cook, tossing often, until browned in spots, about 5 minutes. Stir in desired amount of harissa, depending on your heat preference, and cook, stirring constantly, until paste starts to stick to the bottom of skillet, about 2 minutes. Add tomatoes, breaking up with your hands as you go, then tomato liquid left in can, stirring and scraping up browned bits. Bring to a simmer and cook, stirring often, until mixture is thick, 10–15 minutes. Taste and season with more salt if needed.
Top with yogurt, oregano, and pepper and drizzle with oil. Serve with pita alongside.
Do Ahead: Chickpeas (without toppings) can be made 1 day ahead. Let cool; cover and chill. Reheat gently before serving.

Nutritional Content

Calories (kcal) 410Fat (g) 26Saturated Fat (g) 6Cholesterol (mg) 30Carbohydrates (g) 29Dietary Fiber (g) 7Total Sugars (g) 10Protein (g) 17Sodium (mg) 920Reviews SectionThis is already on rotation in the autumn/winter months in our household - good, easy to make, and pretty cheap all things considered. Helps that it's made of ingredients we usually have at home too. We often add some cloves of garlic, and often use creme fraiche or sour cream instead of the yoghurt as we more often have that in the fridge already. Sometimes we use canned chopped tomatoes, and it certainly doesn't harm the recipe. Substitute with what you have. If you're feeling fancy, I can also recommend serving it with a slice or two of parma or serrano ham before serving! The fat melts in the dish, and adds another level of salty savouriness. Tastes even better when cooked the day before, and left to sit in the pot in the fridge overnight, and it reheats very well.This was pretty good! I used crushed red pepper instead of harissa because that's what I had, and it was really tasty. Next time I might crush the chickpeas a little so the flavor of the sauce can diffuse into them a bit more. One piece of advice (and maybe this is common knowledge but I'm sort of a novice chef so this was a revelation for me): BE CAREFUL WHEN YOU'RE CRUSHING THE WHOLE TOMATOES WITH YOUR HANDS. I went completely balls to the wall with it and my kitchen looked like a crime scene afterwards-- they WILL explode when you squeeze them, so I'd recommend roughly chopping them before throwing them into the pan, or crushing them very slowly and carefully.AnonymousWashington, D.C.05/22/20I make this for dinner all the time. It rules.

Watch the video: Spanish Chickpeas with Spicy Paprika Tomato Sauce (June 2022).

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