Recipe
Fried Chickpeas
Tender chickpeas sautéed in a sofrito of onion, garlic, tomato, chorizo, and bacon with paprika. A delicious dish perfect for using up leftovers.
- Preparation15 min
- Cooking1 h 5 min
- Total time1 h 20 min
- Servings4 servings
- DifficultyEasy
This preparation has two parts: first, the chickpeas are softened, and then they are turned into something delicious with a good sofrito of chorizo and bacon. Enjoy!
Ingredients
Check off the ingredients you have.
Method
To soften the chickpeas
- Soak the chickpeas the night before (or about 12 hours in advance).
- Drain them and transfer to a pot with water, salt, and the bay leaf.
- Cook over medium heat until tender: about 2 hours in a stew pot or 45 minutes in a pressure cooker, depending on the type of chickpea. They should be soft but not falling apart.
- Drain and set aside.
For the sofrito and finishing
- Cut the onion into very fine julienne and crush the garlic. Cut the chorizo and bacon into small pieces.
- Heat a little oil in a wide stew pot and brown the onion and garlic.
- When the onion changes color and becomes translucent, add the bacon and chorizo. Stir well with a wooden spoon.
- When the chorizo and bacon have released quite a bit of fat, add the chopped tomatoes, stir, and cook over medium heat for a few minutes until the tomato breaks down and forms a sauce. If you like, add a pinch of sugar here.
- Add the chickpeas to the pot and mix well. Sprinkle with paprika to your taste and adjust the salt.
- Cook over low heat for about 5 more minutes, stirring occasionally so they do not stick to the bottom.
- Serve very hot, garnished with a little finely chopped parsley if you like.
