Sauteed Chickpeas with Chorizo
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 tablespoon olive oil
1 shallot, chopped
Two 15-ounce cans chickpeas, drained and rinsed
3 ounces dried Spanish chorizo, skin removed
3 1/2 ounces roasted red bell peppers, sliced into 1/4- by 1/2-inch strips
Kosher salt and freshly ground black pepper
1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1 lemon, cut into wedges
Instructions
Heat the olive oil in a large saute pan over medium heat; add the shallots and cook until soft, 3 to 5 minutes. Add the chickpeas and cook until soft and lightly browned, about 5 minutes. 2. Cut the chorizo into small pieces and add to the chickpeas. Continue to cook until the chorizo begins to render out some of the fat, 5 minutes. 3. Add the roasted red peppers to the pan and toss to combine. Season with salt and pepper. Add the lemon juice and scrape up any brown bits clinging to the bottom of the pan. Toss with the chopped parsley and serve warm with lemon wedges for squeezing.
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