Directions:
- Heat the oil in a heavy bottomed skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned.
- Stir in chorizo and continue cooking until heated through.
- Tip the mixture into a bowl and stir in the chickpeas and peppers.
- Splash with sherry vinegar and season with salt and pepper.
- Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread.
- Cooks note:.
- I also added a splash of EVOO.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.9 Kcal (720 kJ) | ||
| Calories from fat | 108.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.11g | 19% | |
|---|---|---|---|
| Cholesterol | 4.61mg | 2% | |
| Sodium | 171.41mg | 7% | |
| Potassium | 291.76mg | 6% | |
| Total Carbs | 11.75g | 4% | |
| Sugars | 5.37g | 21% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 3.62g | 7% | |
| Vitamin C | 117.9mg | 196% | |
| Iron | 0.1mg | 0% | |
| Calcium | 22.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 114.01 Kcal (477 kJ) | ||
| Calories from fat | 72.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.03g | 19% | |
|---|---|---|---|
| Cholesterol | 3.06mg | 2% | |
| Sodium | 113.69mg | 7% | |
| Potassium | 193.51mg | 6% | |
| Total Carbs | 7.79g | 4% | |
| Sugars | 3.56g | 21% | |
| Dietary Fiber | 2.27g | 14% | |
| Protein | 2.4g | 7% | |
| Vitamin C | 78.2mg | 196% | |
| Iron | 0.1mg | 0% | |
| Calcium | 14.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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