Spanish Style Chickpeas and Chorizo

This smoky spanish style chickpeas and chorizo skillet is ready in just 30 minutes.

spanish style chickpeas and chorizo long

We bought a packet of shredded cooking chorizo for a quick weekend lunch a couple of weeks ago, and it happened to be a  double packet. I planned to use the other half for a chicken and chorizo dish, but the chicken turned out to be required elsewhere. Luckily we had a spare can of chickpeas – I think chickpeas go so well with Spanish flavours.

This isn’t an authentic Spanish recipe, it’s just spanish inspired – for when barbecues and picnics aren’t an option, but you want a taste of summer. Chickpeas and chorizo are great for if you want to try eating more pulses, or less meat, but prefer a meal that tastes of meat, as the chorizo inspires the whole dish with its smoky flavour.

I jazzed up the rice with two spoonfuls of stock powder, one of turmeric, and a couple of handfuls of peas. A garnish of olives finished it off nicely – the olives are optional, but so tasty!

Spanish style chickpeas and chorizo

Spanish Style Chickpeas and Chorizo

5 minPrep Time

25 minCook Time

30 minTotal Time

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Recipe Image


  • 1 onion
  • 2 peppers
  • 1 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 can chopped tomatoes
  • 1 can chickpeas, drained
  • 65g shredded cooked chorizo


  1. Chop the onion and peppers and fry them until the onion is becoming translucent.
  2. Add the garlic powder and smoked paprika and stir well.
  3. Stir in the tomatoes , chickpeas and chorizo.
  4. Simmer, stirring occasionally, until the rice is cooked or you are ready to eat. You may need to add a dribble of water to stop it sticking.

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