Tag Archives: garbanzo beans

Potatoes, Chorizo, Chickpeas And Eggs


I love tapas and this dish has lots of Spanish influence in it.

As I make this for my boys I tend to buy my butchers mild chorizo so I can add the chilli later on. Something worth remembering for people with coeliacs is checking that your chorizo is gluten free, it should be but sometimes wheat is added.

This serves 10-12 as part of a tapas meal. When I make it for our dinner as the main dish I just serve it on thick slices of rustic bread for the non coeliacs in the family and coeliac son and I just have it as is! Leftovers are fabulous, reheated the next morning with a fresh egg on top.


500g mild Spanish chorizo, skin removed and sliced thinly

1kg potatoes, peeled and diced, 1cm

1 large onion, peeled and finely sliced

2 large garlic cloves, peeled and finely sliced

2 x 400g tins chickpeas, drained and rinsed

1/2-1 teaspoon chilli flakes

3 teaspoons smoked paprika

400g baby tomatoes, halved

2 tablespoons freshly chopped parsley



I use a large, 32cm frying pan to make this.

Heat the pan over a high heat, add the chorizo and cook until crispy and the fat has rendered out.

Use a slotted spoon to remove the chorizo and then add the potatoes to the pan, stir well to coat in the fat and then turn the heat down to medium, fry, stirring frequently until fully cooked and crispy.

Remove the potatoes with a slotted spoon and set aside with the chorizo.

Pour most of the fat out, return the pan to the medium heat and add the onion, cook until soft and then add the garlic, cook for 1 minute and then pour in the rinsed chickpeas, chilli,if using, and smoked paprika, cook, stirring frequently for 5 minutes. Add the halved tomatoes and most of the parsley. Season with pepper and check if you need salt.

Return the chorizo and potatoes to the pan, stirring well, heat through and then make wells in the mixture and crack however many eggs you need into the individual wells.

Cover the pan with a lid or foil and cook until the egg whites are cooked and the yolks are still runny.

Sprinkle over the remaining parsley and serve.

Quinoa, Sweet Potato and Goats Cheese Salad


Apologies, not the best photo of this salad but don’t let that put you off!

Quinoa makes such a nice change to rice in filling salads, combined with some baked sweet potatoes, chickpeas and fresh goats cheese this salad really doesn’t lack for anything!

I try to plan ahead and bake the sweet potato ahead of time if I have the oven on for something else.

To make this vegan just omit the cheese and and add an extra 50g of chickpeas and another handful of salad leaves.

Serves 8.


200g quinoa, rinsed

500mls water

260g sweet potato, wrapped in foil and baked at 200 degrees for 1hour until cooked through, allow to cool, peel and cut into bite sized pieces

50g mixed lettuce leaves or baby spinach leaves

200g cooked chickpeas

50g goats cheese

1 teaspoon white wine vinegar

1 teaspoon Dijon mustard

3 teaspoons olive oil

salt and pepper


Pour the rinsed quinoa into a pan with a tight fitting  lid and add the water, bring up to the boil and then turn the heat down to low and allow to simmer for 15 minutes.

Allow to sit for 10 minutes before removing the lid.

Tip the quinoa into a large bowl and leave to cool.

Once the quinoa is cool, add the cold sweet potato, salad leaves, chickpeas and goats cheese.

In a small bowl, combine the vinegar, mustard and oil to make a dressing.

Pour the dressing over the salad, season and mix gently.

Chickpeas with Chorizo


 These are lovely as a side dish or part of a tapas meal.

I like the chickpeas to be really crispy but if you prefer them a little softer that works really well too, just cook the onion and smoked paprika first and then add the chickpeas to warm through followed by the cooked chorizo.

Serves 2-4.


60g piece of chorizo

2 teaspoons olive oil

2 teaspoons sweet smoked paprika

1/2 red onion, finely sliced

1 x 420g tin chickpeas, drained and rinsed

salt and pepper

A little chopped parsley to garnish


Heat a frying over a high heat.

Add the oil and once hot fry the chorizo on both sides. Remove and set aside.

Add the smoked paprika, onion and chickpeas, stir regularly until the chickpeas are crispy, return the chorizo to the pan and heat through, check for seasoning, garnish with  a little parsley and serve.