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Two pomegranates are split open on a wooden cutting board


Chorizo Chickpeas

1/4 pound Chorizo
1 pound Chickpeas (cooked)
1 pint Chicken Stock
1 cup Cream
1 teaspoon Saffron
1 sprig Rosemary (sache)
1/2 cup Carrots (diced)
1/2 cup Oniones (diced)
1/2 cup Leeks (diced)
1/2 teaspoon Paprika
1 tablespoon Lemon Juice

Saute chorizo, drain and set aside, sweat vegetables until translucent, toast saffron and paprika, reduce chicken stock and cream with rosemary by half, add chickpeas, chorizo and vegetables and cook for 10 – 15 minutes, balance with salt and lemon juice.