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Easy recipe for sauteed garbanzos or chickpeas with chorizo and chimichurri sauce. This delicious dish can be served alone or topped with a fried or poached egg. It works great for breakfast, lunch or dinner.
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En Español
These garbanzo beans or chickpeas with chorizo and chimichurri are so easy, quick and simple to make. Chickpeas and chorizo are a classic combination in Spanish cuisine. Adding chimichurri just takes it to the next level. Of course, chorizo and chimichurri are a classic Argentinean combination – take for example the famous choripan hot dog.
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You can use canned chickpeas or cook them scratch if you have time. For the chorizo component you can use your favorite chorizo, it can be a Spanish cured chorizo, Portuguese chorizo, Andouille style sausage, a spicy fresh Mexican or Latin style chorizo/longaniza, all options work great.
One of my favorites is a Portuguese style chorizo that was already fully cooked (you can find it at Costco). You will need to adjust the cooking time depending on the type of chorizo that you use: less time for fully cooked cured chorizo and more time for a fresh chorizo.
You can also adjust the seasonings, in general chorizo has a generous amount of paprika, garlic, and other spices. So not a lot of additional spices or seasonings are usually required. The chimichurri will also add more flavor. However once the chorizo is fully cooked, you can taste the dish and see if it you need to add anything extra. You can also sprinkle paprika over the eggs when serving.
If you follow this blog you know I’m a fan of chorizo makes everything better, chimichurri makes everything better, and an egg on top makes everything better. I’m also a fan of avocado makes everything better, but I restrained myself on adding avocado to this dish. Though know that I think about it, I’m sure it would work quite well.
Garbanzos or chickpeas with chorizo and chimichurri
Recipe for sautéed garbanzo beans or chickpeas with chorizo and chimichurri sauce. Can be served alone or topped with a fried or poached egg
4.91 from 10 votes
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Course: Breakfast, Brunch, Dinner, Lunch, Main Course, Side Dish
Cuisine: Latin fusion, Spanish
Keyword: Chickpeas, Chimichurri sauce, Chorizo, Garbanzos
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 medium size servings
Ingredients
- 1 tablespoon of olive oil
- ½ white or yellow onion diced
- 8-12 ounces chorizo or your choice of sausage – sliced or diced (or crumbled if fresh)
- 1 ½ lbs of cooked chickpeas {garbanzo beans} or 2 14 oz cans – drained
- Other spices and seasonings to taste: garlic, paprika, cumin, salt, pepper, etc
For the chimichurri sauce (you will need ½ cup for this recipe):
- 1 cup of Italian parsley leaves
- ½ cup of cilantro leaves and stems, roughly chopped
- 1 small 2oz pack of fresh oregano, leaves only – or replace with 1-2 tablespoons of dried oregano
- 4 garlic cloves crushed
- 2 tablespoons red wine vinegar add more to taste
- 1 tablespoon fresh lemon or lime juice
- ½ cup oil you can use a neutral oil like avocado oil or if you prefer you can also use olive oil
- 1 small mild red chili pepper (red Fresno) deveined, seeds removed and roughly chopped (can be replaced with 1-2 teaspoons of chili pepper flakes) – adjust more or less based on your preference and heat tolerance – you can also use paprika for a non-spicy alternative
- ½ cup green onions chopped
- Salt and pepper to taste
To serve:
- 1-2 fried or poached eggs per person
- Paprika
Instructions
To make the chimichurri, place all the ingredients in a small food processor and blend until well combined. Taste and add more salt/pepper, vinegar, etc if needed. You can make the chimichurri sauce ahead of time and keep it refrigerated until ready to use.
Heat the oil in a medium sized cast iron or frying pan and add the onions. Cook until translucent.
Add the chorizo and continue cooking until it’s lightly crispy (if already cured/fully cooked) or almost cooked if using a fresh chorizo.
Add the chickpeas and cook for another 10 minutes over medium high until the chorizo is fully cooked. Taste and add additional seasoning if needed – remember that the chimichurri will add herbs, garlic, and a hint of hot pepper.
Add the chimichurri and mix well. Remove from the heat.
Serve with fried or poached eggs. You can also add additional chimichurri and paprika on top of each egg.
Step by step preparation photos for sauteed garbanzo beans or chickpeas with chorizo and chimichurri:
