1. Chop the onion and sauté in 2 tbsp olive oil in a frying pan

2. Cut up the chorizo and set aside

3. Rinse the cooked chickpeas well and then add them to the fried onion together with 1/2 tsp paprika - continue frying for a further 5 mins

4. Add the chopped chorizo and fry a little longer before serving

 

Tips and Ideas:

• I prefer to use ready cooked chickpeas sold either in tins or jars to cut down on both preparation and cooking time
• Serve with a warming rioja wine.
• Use as a maincourse in itself, or serve a smaller portion with spinach and pine nuts
• To make this into a casserole dish, soak the chickpeas overnight and then add them to the onions with a small amount of water, a bayleaf, some tomato puree (or tomate frito) and the chopped chorizo. Leave to simmer for an hour