Chorizo and chickpea tapas

Recipe by Kerri the kiwi

  • Time needed: 10 minutes
  • Calories per serving: 423 calories, 23.2g fat, 27.2g cars - 7.8g fibre for net Carb of 19.2g, and 29.7g protein
  • Servings: 2
  • Difficulty: 1
  • Rating: 5.00 based on 2 reviews

Smoky fragrant and filling. I have to fight off my coworkers every time I bring this for lunch!


• 2 Spanish chorizo sausages (about 200g total)
• 400g tin of chickpeas rinsed and drained
• 6 mushrooms cut into chunks
• 2tbsp smoked Paprika
• 1tbsp cumin
• 1tbsp olive oil


Slice chorizo lengthwise and then cut into bite size chunks.
Pop them into a fry pan and dry fry on medium heat while you chop the mushrooms. Some oil should start to release from the chorizo.
Tip in the chickpeas and mushrooms and fry for another minute or so. Add the spices and mix until its coated and smelling fragrant. Add the olive oil. Fry until the mushrooms are cooked. Can serve this also over spinach salad or serve in small portions as an appetiser or snack.
This dish gets even better the next day!

3 reviews for “Chorizo and chickpea tapas”

  • review by:

    I saw this today when looking for recipe inspiration for a quick & tasty supper. Absolutely loved it. An instant hit in our house.
    I added a couple of teaspoons of spices rather than tablespoons and a few chilli flakes. Sauteed some kale and voila! a perfect tasty meal that took literally 10 minutes from start to plate.

  • review by:

    Another quick, versatile recipe thank you Kerri the Kiwi.
    I threw in some green peppers and a quartered tomato with the mushrooms as well some thinly sliced garlic.
    Then served with a few shavings of parmesan.

  • review by:
    Not rated

    It is a lovely meal however the calorie count is too low but a large margin. I checked in myfitnesspal and what is shown is closer to 700 Cal if using 2 servings. I figured it out after I ate the whole amount quite happily! If it is 4 portions then it’s closer to 350/serving. Still an awesome recipe and very quick to prepare.

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