Looking for a dinner that’s quick, hearty, and offers the sort of flavor punch you daydream about on your lunch break? Here’s your sign: this chickpea, chorizo and tomato skillet is ridiculously easy, soulfully satisfying, and the kind of dish that prompts folks to go back for seconds. Or thirds. No judgment here.
Why Everyone Craves This Skillet
- It’s versatile: Serve it as a main or have it shine as a starter. Perfect for sharing—or, let’s be honest, hoarding.
- It’s fragrant and full of life: A dash of fresh coriander or thyme really works its magic.
- It’s all about minimal fuss, maximal flavor: There’s no need to hunt down fancy gadgets or rare ingredients.
How to Make This Chickpea, Chorizo and Tomato Skillet
- The night before, soak chickpeas in a bowl of cold water. Change the water three times (don’t worry, you can set a reminder or just treat it as cardio). Aim for at least 8 hours—beauty sleep for chickpeas!
- Drain and cook in a big pot of boiling, unsalted water for 1 hour. Use this time to finally catch up on whatever you’ve been putting off.
- Peel and finely slice an onion. Peel the chorizo and cut it into rounds.
- Heat a glug of olive oil in a sauté pan. Add the onion with a pinch of salt, cooking it gently for about 5 minutes until it’s beautifully soft.
- Add the chorizo slices and drained, cooked chickpeas. Let them mingle for another 5 minutes.
- Pour in the tomatoes and a handful of coriander. Cover and simmer for 10 minutes on medium heat. Your kitchen will smell so good, you might get unexpected visitors.
- Serve the hot chorizo, chickpea and tomato skillet immediately. Watch it disappear.
Time-Saver Tips and Clever Twists
If you’re in a hurry (or just forgot every intention to soak chickpeas—don’t worry, we’ve all been there), canned chickpeas make a great shortcut. Just rinse and add them straight in. However, don’t make it a habit: canned foods can be quite salty, and there’s growing concern about Bisphenol A found in the lining of metal cans. Glass jars are a better option if you can find them. Your taste buds—and possibly your health—will thank you.
Pro tip for happy future-you: cook up a big batch of chickpeas and freeze what you don’t use in airtight bags. Next cravings attack, you’ll be ready.
Batch cooking not your thing? No problem: a pressure cooker, such as a Cookeo, is your new best friend. After the usual soaking, rinse and place the chickpeas in the pressure cooker. Cover with three times the volume of water to chickpeas. Set for 25 minutes on pressure mode for that al dente bite, or 30 if you like yours velvety soft. One spoonful and you’ll see how easy it is.
Looking to boost digestibility? Stir a teaspoon of baking soda into the cooking water. Not only does this soften the chickpeas, it also makes them easier on your digestive system. And here’s an extra digestibility hack, direct from Anne-Marie’s playbook: after about an hour of cooking, peel the chickpeas. Yes, it’s time-consuming, but you’ll be rewarded with chickpeas that are gentler to eat and soak up all the flavors.
Easy Variations and Final Thoughts
Want to give this skillet a Spanish twist? Add one or two bell peppers. Peel them or don’t—the bell pepper police are off-duty today. Remove the seeds, cut into thin strips, and add them with the onions so they become nice and tender as they cook. Love a little fridge-clearing creativity? This is the perfect place for leftover frozen beans, too.
- One home cook mentioned being hesitant about canned chickpeas turning mushy, but was delighted when the texture turned out just right. Enjoy the convenience, and don’t be afraid to experiment!
If you’re after more seasonal inspiration or want to become a bean whisperer, check out interactive magazines and seasonal tips for even more mouthwatering ideas and video illustrations.
Warm and satisfying, budget-friendly, and open to a little improv—this chickpea, chorizo, and tomato skillet isn’t just quick dinner, it’s the dinner everyone wants again and again. Whether you serve it up as an appetizer or heartily as the main event, this is the kind of recipe that finds its way onto your regular rotation. Now grab your pan, say hello to flavor, and dig in!
John is a curious mind who loves to write about diverse topics. Passionate about sharing his thoughts and perspectives, he enjoys sparking conversations and encouraging discovery. For him, every subject is an invitation to discuss and learn.
