Chickpeas with Chorizo Sausage Chickpeas with Chorizo Sausage

[migration] empty title 238 Image by: [migration] empty title 238 Author: Canadian Living

  • Portion size 6 servings


  • 2 tablespoons extra virgin olive oil
  • 1 onion diced
  • 4 cloves of garlic minced
  • 1/4 teaspoon dried thyme
  • 1 pinch ground cloves
  • 1 pinch cinnamon
  • 1 bay leaf
  • 4 cured air-dried chorizo sausages
  • 5 cups chicken stock
  • 5 cups vegetable stock
  • 2 cans (19 oz/540 mL) chickpeas drained and rinsed
  • 1/4 teaspoon pepper


In large skillet or shallow Dutch oven, heat oil over medium heat; cook onion, garlic, thyme, cloves, cinnamon and bay leaf until softened, about 5 minutes.

Cut chorizo into 1/2-inch (1.25 cm) slices; add to skillet. Cook, stirring, until onion mixture is golden, about 8 minutes.

Stir in stock and chickpeas; bring to boil. Reduce heat and simmer, stirring often, until almost all stock is absorbed. Remove bay leaf. Stir in pepper.

Share X

Chickpeas with Chorizo Sausage