Go Back
+ servings
Recipe for sauteed chickpeas with chorizo and chimichurri
Print

Garbanzos or chickpeas with chorizo and chimichurri

Recipe for sautéed garbanzo beans or chickpeas with chorizo and chimichurri sauce.  Can be served alone or topped with a fried or poached egg
Course Breakfast, Brunch, Dinner, Lunch, Main Course, Side Dish
Cuisine Latin fusion, Spanish
Keyword Chickpeas, Chimichurri sauce, Chorizo, Garbanzos
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 medium size servings

Ingredients

  • 1 tablespoon of olive oil
  • ½ white or yellow onion diced
  • 8-12 ounces chorizo or your choice of sausage – sliced or diced (or crumbled if fresh)
  • 1 ½ lbs of cooked chickpeas {garbanzo beans} or 2 14 oz cans – drained
  • Other spices and seasonings to taste: garlic, paprika, cumin, salt, pepper, etc

For the chimichurri sauce (you will need ½ cup for this recipe):

  • 1 cup of Italian parsley leaves
  • ½ cup of cilantro leaves and stems, roughly chopped
  • 1 small 2oz pack of fresh oregano, leaves only – or replace with 1-2 tablespoons of dried oregano
  • 4 garlic cloves crushed
  • 2 tablespoons red wine vinegar add more to taste
  • 1 tablespoon fresh lemon or lime juice
  • ½ cup oil you can use a neutral oil like avocado oil or if you prefer you can also use olive oil
  • 1 small mild red chili pepper (red Fresno) deveined, seeds removed and roughly chopped (can be replaced with 1-2 teaspoons of chili pepper flakes) – adjust more or less based on your preference and heat tolerance - you can also use paprika for a non-spicy alternative
  • ½ cup green onions chopped
  • Salt and pepper to taste

To serve:

  • 1-2 fried or poached eggs per person
  • Paprika

Instructions

  • To make the chimichurri, place all the ingredients in a small food processor and blend until well combined. Taste and add more salt/pepper, vinegar, etc if needed. You can make the chimichurri sauce ahead of time and keep it refrigerated until ready to use.
  • Heat the oil in a medium sized cast iron or frying pan and add the onions. Cook until translucent.
  • Add the chorizo and continue cooking until it’s lightly crispy (if already cured/fully cooked) or almost cooked if using a fresh chorizo.
  • Add the chickpeas and cook for another 10 minutes over medium high until the chorizo is fully cooked. Taste and add additional seasoning if needed – remember that the chimichurri will add herbs, garlic, and a hint of hot pepper.
  • Add the chimichurri and mix well. Remove from the heat.
  • Serve with fried or poached eggs. You can also add additional chimichurri and paprika on top of each egg.