Chickpea and Chorizo Tapas Recipe

Chickpea and Chorizo Tapas Recipe

This chickpea and chorizo tapas recipe combines flavorful Spanish chorizo with piquillo peppers and chickpeas. It’s a succulent and delicious dish that is perfect for dinner on a sweltering summer evening.

What are the Spices in Spanish Chorizo?

This dish uses Spanish chorizo, a dried and cured sausage that is cooked and ready to eat. There are many versions of Spanish chorizo, and they all use a slightly different spice blend. One of the most common spices is smoked Spanish paprika, giving Spanish chorizo its distinctive flavor. The smoked paprika can be either sweet or spicy, giving the sausage an either sweet or spicy heat level. Some other spices commonly used are bay leaves and oregano, which are also essential Turkish spices. One of my favorite brands of Spanish chorizo is Silva Sausages.

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Chorizo Tapas for Summertime Meals

Tapas, or small Spanish savory dishes, are perfect for when the warmth of summer arrives, and most cooking comes to a halt. Enter dishes like this one–simple one-pot numbers that can be thrown together with minimal chopping and time spent over a hot pan. I like to make this dish in advance (in the morning before things heat up), and put it in the fridge for later. That way when I get home, I just pull it out of the fridge have it come to room temperature while I get out the olives, cut some bread, and pour the wine.

What are Piquillo Peppers?

Piquillo peppers are a type of pepper that tastes sweet and has no heat. I find them in the “fresh pasta” case at my supermarket. Their unique flavor makes them worth seeking out. If you can’t find piquillo peppers, roasted red peppers from a jar work too.

A Tapas Feast

Other dishes to make with this chorizo tapas recipe are garlic and lemon zest shrimp, and garlicky chard with chickpeas. Be sure to serve with plenty of crusty bread and olives as well. Pop open a bottle of wine, and you have a perfect summer evening on your hands.

chorizo tapas recipe, Weekly Meal Plans, Vegetable Recipes, Clean Eating Recipes, Healthy Dinner Recipes, Recipes for Dinner

Chickpea and Chorizo Tapas Recipe

Try this quick dish for a picnic, potluck, or simple supper. 
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Keyword: chorizo tapas recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: Aliye Aydin


  • 8 ounces Spanish chorizo* or other already cooked sausage
  • 1 medium onion
  • 1 clove garlic
  • 1 15-oz. can chickpeas
  • 6 piquillo peppers from a jar (or roasted red bell peppers)
  • 4 Tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1 1/2 Tablespoons sherry vinegar
  • black pepper to taste
  • small handful Italian parsley leaves for garnish


  • Dice sausage and onion. Mince garlic. Drain chickpeas. Drain peppers and slice. 
  • Heat a 10-inch cast iron skillet (or other high-sided skillet) over medium-high heat. Add olive oil and diced sausage, and cook for 5-7 minutes until lightly browned. Add onion, garlic, and salt and cook until softened, 5-7 minutes.
  • Pour sausage mixture into bowl and add drained chickpeas and sliced peppers. Toss with sherry vinegar. Add pepper. Taste for salt and adjust. Garnish with parsley leaves. Serve warm or at room temperature, with plenty of crusty bread for dipping. 


*For a vegetarian version, use quartered mushrooms, and add 1 teaspoon of smoked paprika.
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!

chorizo tapas recipe

4 thoughts on “Chickpea and Chorizo Tapas Recipe”

  • 5 stars
    Cannot say enough how delicious this was. I took it to two different parties this weekend and it was devoured. Going to enjoy the last tiny bit with an egg and avocado for breakfast. I used jar peppers because I couldnt get piquillo. Looking forward to making all the other recipe ideas for a tapas party. Thanks again Aliye!

  • 5 stars
    Absolutely delicious!! In my quest towards veganism, I recently made seitan which had similar flavourings to chorizo. This recipe worked perfectly with seitan, cooked in the same way as chorizo. I added a splash of red wine, I also cooked the chickpeas a little, when I added the red wine as well as watered-down tomato purée. As you suggested, I also roasted peppers as I didn’t have piquillo which worked really well. I also added some Spanish olives and some slivered almonds to serve in addition to the parsley… What an absolute delicious tapas type addition to our dinner. I served with a simple rice, roasted vegetables and a simple leafy salad… Fabulous!! Huge thanks for the recipe and this one is certainly added to our faves!! x

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