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.
Spicy Chickpeas with Chorizo
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely minced
- 4 oz dried Spanish chorizo, cut into ¼ inch pieces
- 1 tbsp harissa paste
- 1 (15.5 oz) can chickpeas, drained, rinsed, and patted dry
- 1 (14.5 oz) can fire-roasted tomatoes
- 1 large ball of burrata or substitute soft mozzarella
- 2 rounds of pita, warmed
- ¼ cup packed parsley leaves
Directions
1) Stir together olive oil, onion, and chorizo in a medium skillet. Saute over medium high heat until onion is soft and chorizo is crisp, about 8 minutes total.
2) Remove skillet from heat and transfer onion mixture to a Suvie pan. Stir in the harissa, chickpeas, tomatoes, 1/2 tsp salt and 1/2 tsp ground black pepper. Place pan in the bottom zone of Suvie.
3) Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 4 hours
4) Once the chickpeas have finished cooking, remove pan from Suvie.
5) Ladle chickpeas into 2 shallow bowls. Carefully cut burrata in half, being careful not to lose too much cream. Top each bowl with half the burrata, and garnish with parsley leaves. Serve with warm pita.
Wine Pairing
A good quality Spanish Tempranillo will compliment the spicy chorizo notes. Alternatively, try pairing it with a good glass of Grenache.
