Chorizo and Chickpea Tapas Recipe

Recipe Neil Roake

  • 3 garlic cloves, crushed
  • 2 slices white bread, crumbed in a food processor
  • 2T olive oil
  • 225g chorizo (1 sausage), sliced into 1cm rounds
  • 1T smoked paprika
  • 1×400g tin chickpeas, drained and rinsed
  • 3 bay leaves
  • 340ml dry cider
Directions: In a bowl mix the garlic, breadcrumbs and half of the olive oil, then fry over a medium heat until well browned. Remove from the heat. Pan-fry the chorizo slices in the rest of the olive oil for one minute until they start to brown. Add the fried breadcrumbs, paprika, chickpeas, bay leaves and cider. Mix and allow to simmer for 10 minutes until the mixture has thickened. Serve with torn pieces of crusty bread. Serves 4 This recipe was originally featured in the Food 2013 issue of House and Leisure.