Spicy Sautéed Chickpea & Chorizo Tapas
Chorizo Cantimpalo

Chorizo Cantimpalo

Sweet pimentón is used in our Italian chorizo to create its wonderfully balanced, sweet and smoky flavor. Our chorizo is perfect for cooking or on sandwiches.

Spicy Sautéed Chickpea & Chorizo Tapas


Toasted Pine Nuts:

1/4 cup pine nuts

For Serving:

1/2 cup olive oil
8 ounces Chorizo Charcuterie Slices, chopped
1/2 cup chopped Spanish onion
4 cups julienned lacinato kale
2 cups cooked chickpeas
4 teaspoons lemon zest
1 teaspoon smoked paprika
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin


Toasted Pine Nuts: Toast pine nuts in a dry sauté pan over medium heat until fragrant and golden brown, about 2 minutes, stirring occasionally; store at room temperature in an airtight container up to 5 days.

For serving, heat 2 tablespoons oil in a sauté pan over medium-high heat. Add 2 ounces chorizo and 2 tablespoons onion; cook until onion is tender and chorizo is starting to brown, about 3 minutes, stirring frequently. Add 1 cup kale, 1/2 cup chickpeas, 1 teaspoon lemon zest, 1/4 teaspoon paprika, and 1/8 teaspoon each cayenne pepper, cinnamon and cumin; cook until kale is wilted and chickpeas are heated through, about 2 minutes, stirring frequently. Serve kale mixture sprinkled with 1 tablespoon toasted pine nuts.