Chickpeas with chorizo and apple juice

Ingredients

• 100 g Chorizo (cut into slices about 0.5 cm thick)
• 5 ml Olive oil (a drizzle to help grill the chorizo)
• 1/2 Red bell pepper (cut into strips)
• 1 Spring onion (use the white part and keep the green part for garnish)
• 400 g Cooked chickpeas (drained and rinsed)
• 200 ml Organic apple juice (reduce until syrupy consistency)
• 2 c. à soupe Flat-leaf parsley (chopped, for topping)
• to taste Black pepper (freshly ground)

Instructions

1. Brown the chorizo

   Heat the pan over medium heat, add a drizzle of olive oil then lay the chorizo slices. Grill for 3‑4 minutes, stirring to release the fat.

   Time: PT5M

   Temperature: medium

2. Add the red bell pepper

   Add the red bell pepper strips to the pan. Stir so the pepper coats with the chorizo fat.

   Time: PT3M

   Temperature: medium

3. Sauté the onion

   Add the white part of the spring onion, sliced into rounds. Reserve a few green stalks for garnish. Sweat for 5 minutes until the liquid has evaporated.

   Time: PT5M

   Temperature: medium

4. Add the chickpeas

   Pour the drained chickpeas into the pan. Mix gently to avoid crushing them.

   Time: PT2M

   Temperature: medium

5. Reduce the apple juice

   Add the organic apple juice (200 ml). Cook over medium‑low heat until the water evaporates, about 10 minutes, until you obtain a syrupy sauce that coats the ingredients.

   Time: PT10M

   Temperature: medium‑low

6. Season and plate

   Lightly salt if needed, pepper generously. Sprinkle the chopped parsley and the reserved green onion stalks. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

8 g

Ingredient Substitutions

• Instead of Chorizo: chipolata, merguez, smoked sausage, smoked firm tofu (vegetarian version)
• Instead of Olive oil: rapeseed oil, sunflower oil
• Instead of Red bell pepper: yellow bell pepper, green bell pepper
• Instead of Spring onion: shallot, white onion
• Instead of Cooked chickpeas: green lentils, white beans
• Instead of Organic apple juice: sweet cider, pear juice
• Instead of Flat-leaf parsley: coriander, chives
• Instead of Black pepper: Espelette pepper

Equipment Needed

• Heavy-bottomed pan
• Chef's knife
• Cutting board
• Wooden or silicone spatula
• Measuring cup or small measuring glass
• Colander or sieve
• Serving bowl
• Tablespoon

Critical Steps — Do Not Skip

• Brown the chorizo without burning it
• Reduce the apple juice to a syrupy consistency
• Do not crush the chickpeas while mixing

Chef Tips from the Video

• For a vegetarian version, replace the chorizo with smoked firm tofu cut into cubes and lightly grilled.
• Use cider instead of apple juice for a more acidic note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3 days in the fridge.

Freezer: Not recommended, the chickpea texture deteriorates.

Room temperature: Do not leave more than 2 hours at room temperature.

Make-Ahead Tips

• Pre‑cook the chickpeas the day before and keep them refrigerated
• Cut the bell pepper and onion in advance
• Reduce the apple juice the day before and reheat before adding.