Chickpeas and Chorizo
Smoked paprika, dried chickpeas already cooked once at home, and a hard sausage that does not need a fridge.
- calories
- 720
- weight
- 5 oz
- cal / oz
- 144
- protein
- 31 g
- serves
- 1, scales
- prep
- 2 min
- cook
- 12 min
- total time
- 14 min
- water
- 400 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Alcohol / Esbit
- Backpacking
- Basecamp
- Bikepacking
- Canoe / raft
- Dairy free
- Nut free
- One pot
- Dehydrate ahead
- Shelf stable
- Basic
Ingredients
| Dehydrated cooked chickpeas | 3/4 cup | canned chickpeas, rinsed and dried at home |
|---|---|---|
| Cured Spanish chorizo | 2 oz | the dry-cured kind that hangs at room temperature, not fresh sausage |
| Smoked paprika | 1 tsp | pimentón, sweet or hot |
| Garlic powder | 1/2 tsp | |
| Tomato powder | 2 tbsp | |
| Olive oil | 1 tbsp | dropper bottle |
| Salt and black pepper | to taste | |
| Sherry vinegar | 1 tsp | optional, in a tiny bottle |
Method
- Slice the chorizo into coins. Warm the oil in the pot on low and cook the coins a minute until the fat turns the oil orange.
- Add 400 ml of water and the chickpeas. Bring it to a boil, then hold a low simmer for eight minutes.
- Kill the heat, stir in the tomato powder, paprika, and garlic powder, and cover for two minutes.
- Stir again. It should be a thick stew, not a broth. Add salt, pepper, and the vinegar at the end.
Tapas menus are mostly small plates built on cured meat, olive oil, and paprika, which is convenient: none of those need refrigeration. This is the chickpea-and-chorizo end of that menu, scaled to one pot and one boil.
The chickpeas are the part that needs work at home. Dry chickpeas will never soften on a canister stove, so start from canned ones, rinse them, and run them through a dehydrator until they rattle. They come back in about eight minutes of simmering. Tomato powder does the job of a sauce without carrying water, and the chorizo fat is what makes the whole pot taste like more than beans.
Packing
Chickpeas and the spice-tomato mix ride in one bag. Chorizo goes in its own bag; it sweats fat in the heat. Oil and vinegar in leakproof bottles, upright.
Variations
- Swap the chorizo for a foil packet of sardines and add them off the heat.
- A handful of instant potato flakes thickens it fast if you overshot on water.
- Dried piquillo or roasted red pepper flakes add sweetness for almost no weight.
https://www.imjustagirl16.co.uk/best-tapas-dishes-from-aldi-tapas-range