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Chickpeas with chorizo and pimientos del piquillo

Chickpeas with chorizo and pimientos del piquillo

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  • 3 Tbsp olive oil
  • 1 red onion, peeled and diced
  • 2 cloves garlic, peeled and finely sliced
  • 250 g chorizo, sliced on an angle
  • 400 g can chickpeas, drained and rinsed
  • 6 pimentos del piquillo, sliced
  • 1 Tbsp sherry vinegar
  • 2 Tbsp fresh parsley, sliced
  • salt to taste
  • peper to taste


1. Heat the oil in a large non-stick frying pan. Add the onion and garlic and cook until translucent. Don’t burn - the garlic will become bitter. Add the chorizo slices and fry until just heated through and so you can see a little caramelisation on the edges of the chorizo. Remove and set aside.

2. In another bowl add the chickpeas, pimentos, vinegar and parsley then season. Finally add the chorizo, onions and garlic then mix to combine.

3. Delicious served with crusty bread and cold beer.


Qty Price
Fresh Produce Onions Red Peeled $6.99 kg
$6.99 kg
Primo Chorizo Spanish $4.99 ea
$4.99 ea
Golden Sun Peppers Red Roasted Gluten Free $6.00 ea
$6.00 ea
Delmaine Vinegar Red Wine $4.00 ea
$4.00 ea
Fresh Produce Parsley Curly $3.50 ea
$3.50 ea
Countdown Salt Sea Grinder $3.50 ea
$3.50 ea
Countdown Peppercorns Black Grinder $3.50 ea
$3.50 ea
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock
Lupi Olive Oil Pure $7.00 ea was $8.60
$7.00 ea was $8.60
Wattie's Chick Peas In Spring Water $2.00 ea
$2.00 ea