Chorizo with Chickpeas and Cider

Chorizo with Chickpeas and Cider

This bold, flavour-packed dish is inspired by a classic from northern Spain—chorizo with chickpeas and cider—but with a modern spin. Pan-fried chorizo adds texture and depth, while the cider lifts everything with acidity and a touch of fruitiness. Serve it with crusty bread for a satisfying tapas-style meal.

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Course: Side Dish, Starter, Tapas

Cuisine: Spanish

Keyword: Chorizo in Cider, Chorizo with Chickpeas, Spanish Chorizo Tapas

Prep Time: 5

Cook Time: 10

Servings: people as a tapas/ starter

Calories: 399kcal

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.

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