Chorizo, Tomato, And Chickpeas With Yogurt Recipe

Name: Chorizo, Tomato, And Chickpeas With Yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil, plus more for drizzling; 1 medium onion, chopped; 4 ounces cured Spanish chorizo, casing removed, chopped; Kosher salt; 1 (14-ounce) can chickpeas, drained; 1-3 tablespoons harissa paste; 1 (28-ounce) can whole peeled tomatoes; 1/2 cup plain whole-milk yogurt; 2 tablespoons oregano leaves; Coarsely ground black pepper; Toasted pita or flatbread (for serving)

Servings: persons

3 tablespoons olive oil, plus more for drizzling
1 medium onion, chopped
4 ounces cured Spanish chorizo, casing removed, chopped
Kosher salt
1 (14-ounce) can chickpeas, drained
1-3 tablespoons harissa paste
1 (28-ounce) can whole peeled tomatoes
1/2 cup plain whole-milk yogurt
2 tablespoons oregano leaves
Coarsely ground black pepper
Toasted pita or flatbread (for serving)

1
Heat 3 Tbsp. oil in a medium skillet over medium. Cook onion and chorizo, stirring often, until onion is translucent and fat has started to render from sausage, 5-8 minutes; season with salt. Add chickpeas and cook, tossing often, until browned in spots, about 5 minutes. Stir in desired amount of harissa, depending on your heat preference, and cook, stirring constantly, until paste starts to stick to the bottom of skillet, about 2 minutes. Add tomatoes, breaking up with your hands as you go, then tomato liquid left in can, stirring and scraping up browned bits. Bring to a simmer and cook, stirring often, until mixture is thick, 10-15 minutes. Taste and season with more salt if needed.
2
Top with yogurt, oregano, and pepper and drizzle with oil. Serve with pita alongside.
3
Chickpeas (without toppings) can be made 1 day ahead. Let cool; cover and chill. Reheat gently before serving.

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons olive oil, plus more for drizzling, 1 medium onion, chopped, 4 ounces cured Spanish chorizo, casing removed, chopped, Kosher salt, and more.

Yes, Chorizo, Tomato, And Chickpeas With Yogurt falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chorizo, Tomato, And Chickpeas With Yogurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions