Chick Peas and Chorizo

[Rachel Perlow]

Chick Peas and Chorizo

Serves 20 as Amuseor 10 as Appetizer.

Inspired by a dish we tasted at Ole Ole Food Warehouse. I made this for the NJ Potluck. You can, of course, use dried chickpeas, but it really isn't necessary as you want a very soft texture to the beans.

Rachel Perlow

• 2 T Olive Oil
  
• 1 Onion, quartered and sliced
  
• 2 Garlic Cloves, peeled and sliced
  
• 8 oz Spanish Chorizo, diced
  
• 45 oz Chick Peas (3 15 oz cans), drained and rinsed
  
• 1/2 tsp Spanish Sweet Paprika
  

In a large skillet, heat olive oil. Add onions and cook over medium heat until wilted, about 5-10 minutes. Add garlic, continue sauteing until the onions barely begin to brown on the edges, another 5 minutes. Add Chorizo, cook slowly until the pieces begin to render their fat and are tender, 5-10 minutes. Add the chickpeas and stir to combine all ingredients and heat through, about 5 minutes.

Keywords: Appetizer, Amuse, Easy, Spanish/Portugese, Beans, Pork

( RG106 )