Chickpeas with chorizo

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Aria Cooper


  • - For 4 people:
  • 500 gr. of chickpeas
  • 300 gr. of fresh bacon
  • 200 gr. of chorizo
  • 1 onion
  • 3 cloves garlic
  • 1 carrot
  • 1 bay leaf
  • extra virgin olive oil
  • salt
  • water

Preparation of the chickpeas with chorizo recipe

Soak the chickpeas the day before. Peel and finely chop the onion, carrot and garlic. Brown everything in a pan and cook for a few minutes. fast cooker Add the bay leaf and sauté briefly.

Add the bacon cut into 6 pieces and season. Sauté and add the chorizos and water. It is important that the water is boiling so that the chickpeas do not get stuck.

When it starts to boil, remove the fat and the foam that concentrates on the top. Close the lid and let it cook for 15 minutes.

Remove the lid from the pot and degreases again .

Serve the bacon and chorizo (you can cut the chorizo into slices) on a plate and the chickpeas in a legumbrera, garnished with the bay leaf.


If you make the stew in a normal pot, first introduce the meat and bones and cover them with cold water. Bring to a boil and when it starts to boil, lower the heat. With the help of a skimmer, remove the foam that forms on the surface to obtain a cleaner broth.

Aria Cooper is a passionate food enthusiast and an accomplished writer who has been sharing her love for all things culinary through her blog, Blog about Food. With a background in nutrition and a natural flair for storytelling, Aria combines her knowledge and creativity to provide readers with engaging, informative, and mouthwatering content. Her unique perspective on food, combined with a genuine appreciation for diverse cuisines and flavors, ensures that her blog is a treasure trove of delectable recipes, insightful articles, and entertaining food anecdotes. Whether she's experimenting with new ingredients, exploring local food scenes, or delving into food history, Aria's authentic voice and dedication to her craft make her blog a must-read for food lovers from all walks of life.