Chickpeas and Chorizo with Peri-Peri Sauce

Chickepeas with Chorizo

These recipes were shared with us by customer, Chris Nunan.

  • 1 lb (454gr) chorizo sausage, casings removed and sausage broken into 1-inch pieces (chorizo recipe follows) 
  • 2 cans (19 oz each) chickpeas (garbanzo beans), drained and rinsed 
  • 1 small onion, finely chopped 
  • 3 cloves garlic, minced 
  • 1 cup water 
  • ¼ to ½ tsp salt, depending on saltiness of sausage 
  • ¼ to ½ cup Wildly Delicious Peri-Peri, sauce to taste (recipe follows if you want to make your own) 
  • 2 tsp Spanish paprika 
  • fresh parsley, chopped, for garnish

In a large frying pan over medium heat, cook the sausage until no longer pink.  Remove with a slotted spoon and set aside.  Fry the onion and garlic in the sausage drippings until softened.  Return sausage to the pan.  Add the drained chickpeas and mix well. Mix together the water, salt, Peri-Peri sauce, and paprika.  Add to the fry pan. Cook together, uncovered, until the liquid is reduced quite a bit. Garnish with chopped parsley.

Serve with lots of crusty bread and pass the Peri-Peri sauce. 

adapted from original recipe in  Recipes from a Spanish Village by Papita Amis

Peri-Peri Sauce 

  • 2 to 4 fresh red chiles such as Thai chiles, seeded, and finely chopped 
  • Juice of 2 lemons 
  • 2 cloves garlic, crushed 
  • 1 Tbsp fresh cilantro or parsley, chopped 
  • 1 Tbsp vegetable oil 
  • fresh ground pepper, to taste 

Blend all of the ingredients together.  Keep covered in the fridge for up to four days. 

original recipe from The Spices of Life by Troth Wells

Chorizo Sausage 

I have had chorizo just about everywhere I've gone in South America.  It can vary from simply coarsely ground pork with lots of paprika, such as is the recipe in la Parilla by Reed Hearon, to more complicated recipes, such as this one.  Be sure to use coursley ground pork shoulder or chop it yourself.  The ground pork in the supermarket is too fine to make a good sausage. - Chri

  • 3 lbs (1.5kg) coarsely ground pork shoulder
  • ⅓ cup white wine vinegar 
  • 3 Tbsp water 
  • 3 cloves garlic, minced 
  • 2½ Tbsp crushed red pepper 
  • 2 Tbsp paprika 
  • 1 Tbsp chili powder 
  • 2 tsp salt 
  • 2 tsp black pepper 
  • ½ tsp coriander seed 
  • ½ tsp dried oregano, crushed 
  • ¼ tsp ground cumin 

In a blender or food processor, mix all the spices together with the water and vinegar.  Sprinkle over the ground pork and mix until thoroughly blended.  Form into patties, stuff into casings, or just use it as is which is perfect for the recipe above. 

original recipe from Hot and Spicy Cooking by Better Homes and Gardens


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