Serves 6
30 min
Spanish Chorizo, Cabbage and Chickpeas
Recipe GLPRe74b8d3f7d3953
A rustic Spanish-inspired one-pan dish combining smoky Spanish chorizo with tender napa cabbage and hearty chickpeas. The chorizo releases its flavorful oils while cooking, creating a rich and satisfying meal that's naturally gluten-free and dairy-free. Simple, nourishing, and full of vegetables and plant-based protein.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 to 4 links Spanish chorizo, sliced into bite-sized rounds
1 head napa cabbage, cored and chopped into bite-sized pieces
2 cups cooked chickpeas, drained and rinsed (canned or freshly cooked)
1 splash extra-virgin olive oil
Salt and black pepper to taste
Directions
Warm the olive oil in a large skillet or wide heavy-bottomed pot over medium-high heat.
Add the sliced chorizo to the hot oil and cook for 4 to 5 minutes, stirring occasionally, until the sausage is warmed through and begins to render its flavorful oils into the pan.
Add the chopped napa cabbage to the pan with the chorizo and stir well to combine, coating the cabbage with the chorizo oil. Cook for 5 to 7 minutes, stirring frequently, until the cabbage softens and begins to wilt.
Pour the drained chickpeas into the pan and toss gently to distribute them evenly throughout the chorizo and cabbage mixture. Continue cooking for 3 to 4 minutes, stirring occasionally, until the chickpeas are heated through and all ingredients are well combined.
Taste the dish and season with salt and pepper as needed, remembering that the chorizo is already quite savory.
Divide the chorizo, cabbage, and chickpea mixture evenly among 6 serving bowls or plates and serve warm.
