Prep Time:15 minutes
Total Cook Time: 5 hours, 45 minutes
This hearty, flavorful dish can easily be served as a main meal or as a side amongst other Spanish-style small plates. We love this dish for its variety of textures and flavors. The chorizo is broiled until crisp, then stirred together with flavorful harissa, hearty chickpeas, and tangy tomatoes. These elements then slow cook for 4 hours before getting topped with creamy burrata and fresh parsley leaves. We’re serving the chickpeas and chorizo with warm pita to soak up every last bit. Substitute vegetarian chorizo for the traditional variety to make this dish vegetarian.
- 1 tbsp olive oil
- 1 small onion, finely minced
- 4 oz dried Spanish chorizo, cut into ¼ inch pieces
- 1-3 tablespoons harissa*
- 1 can chickpeas, drained, rinsed, and patted dry
- 1 can fire-roasted tomatoes
- 1 large ball of burrata or substitute soft mozzarella
- 2 rounds of pita
- ¼ cup packed parsley leaves
*Different brands of harissa have varying degrees of spiciness. Use more or less harissa based on your preference.
Slow Cook Settings
LOW for 4 hours
Stir together olive oil, onion, and chorizo in a Suvie pan.
Broil for 10 minutes, or until onion is softened and chorizo begins to render. Stir, and broil for another 10 minutes. Alternatively, you can saute the olive oil, onion, and chorizo in a medium skillet over medium high heat until onion is soft and chorizo is crisp, about 10 minutes total.
Stir in the harissa, chickpeas, tomatoes, and salt and pepper to taste. Cover the pan with parchment and foil and insert into the top right zone of your Suvie.
Wrap pita in foil and place in the lower right zone of your Suvie. Enter the Slow Cook Settings and schedule or cook immediately.
Once the chickpeas have finished cooking, carefully cut burrata in half, being careful not to lose too much cream.
Ladle chickpeas into 2 shallow bowls, top each bowl with half the burrata, and garnish with parsley leaves.
Remove pita from your Suvie and serve on the side.