Saturday, March 21, 2009

Balsamic and Thyme Chickpea with Chorizo



Stephanie's blog made me hungry. I made myself nuts by not having an precise recipe. A couple of divers made a website that helped me out.

The result is lip-smackingly delicious -- sweet, tart, acidic, smoky and all-around fabulous. Sop up all the extra balsamic and chorizo oil that finds its way to the bottom of the plate with a slice of good, crusty bread.

Balsamic and Thyme Chickpea with Chorizo
1 Tbsp. thyme leaves, minced
1/2 cup balsamic vinegar
2 Tbsp. olive oil
2 garlic cloves, peeled and minced
Salt and pepper to taste
2 (15 oz) cans chickpeas, drained
8 oz. Chorizo sauasages, sliced

In a small bowl, toss thyme, balsamic, oil, garlic, salt and pepper with the drained chickpeas; set aside. Heat a frying pan over medium heat, add the chorizo and cook for 2-3 mins. Add the chickpea mixture and cook for a further 2-3 mins until chickpeas are warmed through. Enjoy!

2 comments:

Elyse said...

I love the combination of the spicy chorizo and the thick and crunchy chick peas. How perfect! This sounds absolutely delicious!! I need to get some chorizo so I can make this treat for myself.

Oakley Rhodes said...

THIS looks so good. Savory, spicy, satisfying. Then again, I could put chorizo in most anything!