I’ve been writing a series of recipes inspired by a recent trip to Spain, and one of the things I loved most was the variety of regional tapas—small plates that vary wildly depending on where you are. In northern Spain, particularly Asturias, cider features heavily in cooking, often paired with chorizo and beans or chickpeas for something rustic, hearty, and deeply comforting.
While the traditional version simmers everything together in one pot, I wanted to give this dish a modern spin. I was inspired by a version I had years ago at a now-closed Spanish bar in Enmore called Bar Louise. Their take was more refined: the chorizo was pan-fried until crispy, the chickpeas were saucy but not soupy, and the flavours were bold and punchy. It was one of those dishes that made a strong impression—not just because it was delicious, but because it respected the original while confidently doing its own thing.
That’s what I’ve tried to do here.
You’ll still find all the familiar elements: smoky chorizo, creamy chickpeas, and cider to bring it together—but with a few tweaks to modernise the texture and flavour. Instead of stewing the chorizo, I pan-fry it until crisp and golden, building flavour in the pan before adding the aromatics and cider. I couldn’t find Asturian cider in Sydney, so I used a traditional French one—dry and tart, which worked beautifully to cut through the richness.
If you’re putting together a tapas-style spread at home, this dish works really well alongside something fresh like Valencian Tomato Salad or a simple seafood plate like Spanish Garlic Clams. Gambas al Ajillo is another classic that fits naturally here too.
Ingredients you need for this Chorizo with Chickpeas and Cider recipe
- Olive oil
- Cured Spanish chorizo
- Red onion
- Garlic
- Smoked paprika
- Chilli flakes (optional)
- Chickpeas, drained and rinsed (tinned is fine)
- Dry cider (French or Spanish if available)
- Salt and black pepper, to taste
- Chopped flat-leaf parsley, to serve
- Crusty bread, to soak up all the juices
TIPS AND TRICKS
- Use cured Spanish chorizo, not raw sausage. You want the pieces to crisp, not stew.
- French cider is a great substitute if you can’t find Spanish. Just make sure it’s dry, not sweet.
- Don’t skip the step of removing the chorizo after frying—this keeps it crisp and prevents it from going rubbery.
SERVING SUGGESTIONS
- As part of a tapas spread with the dishes mentioned above or if you want to make it simpler, some sliced jamon, marinated olives, wedges of Manchego cheese and perhaps some simple Pan Con Tomate
- With a green salad and crusty bread for a simple dinner
- Topped with a fried egg for a satisfying brunch
- A nice cold glass of cider!
SUBSTITUTIONS
- Chickpeas → white beans
- Red onion → shallot
- Smoked paprika → sweet paprika for less intensity
- Spanish cider → dry French cider or even a splash of white wine in a pinch
This dish is all about contrasts—crisp chorizo against tender chickpeas, rich smokiness balanced by the acidity of cider. It’s simple enough for a weeknight, yet special enough to serve at your next tapas night. Whether you’re revisiting old travel memories or just looking for something new to try, Chorizo with Chickpeas and Cider brings a taste of northern Spain to your kitchen—no plane ticket required.
If you’re enjoying this Spanish series, make sure to browse the full collection of Spanish-inspired recipes on the blog. There’s plenty more to come.
Chorizo with Chickpeas and Cider
Equipment
- 1 frying pan (skillet)
Ingredients
- 2 tbsp olive oil
- 200 g cured Spanish chorizo sliced into coins
- 1 small red onion thinly sliced
- 2 garlic cloves thinly sliced
- 1 tsp smoked paprika
- ½ tsp chilli flakes optional
- 400 g tin chickpeas drained and rinsed
- 150 ml dry cider French or Spanish if available
- salt and black pepper to taste
- chopped flat-leaf parsley to serve
Instructions
- Heat 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the chorizo and cook for 3–4 minutes until golden and crisp. Remove to a plate, leaving the flavoured oil behind.
- Reduce the heat to medium. Add the remaining tablespoon of olive oil and the thinly sliced red onion. Cook for 5–6 minutes, stirring occasionally, until soft and lightly caramelised.
- Add the garlic, smoked paprika, and chilli flakes (if using), and cook for another minute until fragrant.
- Stir in the chickpeas and toss to coat in the spices. Pour in the cider and let everything simmer gently for 5–7 minutes until slightly reduced and saucy.
- Return the chorizo to the pan and toss through. Taste and adjust seasoning as needed.
- Scatter with parsley and serve warm with crusty bread to mop up the sauce.
Video
Nutrition
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