Chorizo and chickpea pan-fry


  • 700g chat potatoes, quartered
  • 1 bay leaf
  • 1/4 cup (60ml) olive oil
  • 1 onion, finely chopped
  • 400g chorizo, diced
  • 1 teaspoon pimenton (sweet smoked paprika)*
  • 2 garlic cloves, crushed
  • 850g canned chopped tomatoes
  • 400g canned chickpeas, rinsed, drained
  • 2 tablespoons chopped flat-leaf parsley
  • Toasted Turkish bread, or rice, to serve


  • 1

    Place potato and bay leaf in a pan of cold salted water and bring to the boil. Cook for 6 minutes or until just starting to soften.

  • 2

    Drain and discard bay leaf.

  • 3

    Heat oil in a large frypan and cook onion for 2-3 minutes until soft. Add chorizo and cook, stirring occasionally, for a further 2-3 minutes until starting to crisp. Add paprika, garlic and tomato, and cook, stirring occasionally, for 5 minutes until sauce has thickened.

  • 4

    Stir in chickpeas and cook until heated through. Stir in cooked potato. Add chopped parsley just before serving. Serve on toasted Turkish bread or rice.



* Pimenton is from delicatessens, supermarkets and spice stores.