Sherry braised chorizo sausages with smashed lemon & garlic chickpeas

Sherry braised chorizo sausages with smashed lemon & garlic chickpeas

Chorizo sausage and peppers are cooked in sherry and brown sugar until caramelised, then served on a bed of lemony crushed chickpeas. This makes a tasty starter, especially when served with warm flatbreads.

Sherry braised chorizo sausages with smashed lemon & garlic chickpeas

Do more with chorizo: have a go at chorizo and watercress muffins.

  • Serves icon Serves 8
  • Time icon Hands-on time 30 min, oven time 40-45 min

Chorizo sausage and peppers are cooked in sherry and brown sugar until caramelised, then served on a bed of lemony crushed chickpeas. This makes a tasty starter, especially when served with warm flatbreads.

Do more with chorizo: have a go at chorizo and watercress muffins.

Nutrition: per serving

Calories
428kcals
Fat
26g (7.2g saturated)
Protein
19.1g
Carbohydrates
18.3g (6.2g sugars)
Fibre
8.3g
Salt
1.7g

Ingredients

  • 1 tbsp olive oil
  • 2 x 190g packs cooking chorizo sausages
  • 2 large roasted red peppers from a jar, sliced
  • 200ml amontillado sherry
  • 2 tbsp light brown soft sugar
  • Chopped fresh parsley to serve

For the chickpeas

  • 6 garlic cloves, peeled
  • 6 tbsp extra-virgin olive oil
  • 3 x 400g tins chickpeas, drained and rinsed
  • Grated zest and juice 1½ lemon
  • Sea salt flakes
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Heat the oven to 160°C/140°C fan/gas 3. For the chickpeas, wrap the garlic cloves in foil and roast for 15-20 minutes until soft.
  2. Heat the 1 tbsp oil in an ovenproof frying pan over a medium-high heat and fry the sausages for 5-7 minutes, turning, until coloured. Add the peppers, cook for 5 minutes more, then add the sherry and brown sugar and stir to dissolve. Bubble for 1 minute, transfer to the oven and cook for 25 minutes.
  3. Heat 3 tbsp of the extra-virgin olive oil in a pan over a medium heat. Add the chickpeas and cook for 2-3 minutes, then pour in 200ml water and bubble for 3-4 minutes. Mash the chickpeas roughly with the back of a fork, then stir in the remaining 3 tbsp oil. Mash in the roasted garlic, lemon zest and juice and lots of sea salt and black pepper to give a chunky, spoonable mash. Cool the chickpea mash and sausages to room temperature.
  4. Serve the chickpeas topped with the sausages and sherry sauce, sprinkled with parsley.

Nutrition

Nutrition: per serving
Calories
428kcals
Fat
26g (7.2g saturated)
Protein
19.1g
Carbohydrates
18.3g (6.2g sugars)
Fibre
8.3g
Salt
1.7g

delicious. tips

  1. Cool, then store the cooked chorizo and chickpeas in separate airtight containers in the fridge (or in a cool-bag). Keep the parsley in a separate food bag. This dish is best served at room temperature.

Buy ingredients online

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Read what others say...

  1. Made this loads of times as it’s such a tasty recipe and very easy to make. A perfect summer alfresco dish alongside a few others.

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Baked egg recipes

Baked eggs in spicy chorizo tomato sauce

This recipe uses store cupboard staples for a quick and...

Save recipe icon Save recipe icon Save recipe

Recipes with tinned beans

Butter bean and chorizo stew

A deliciously warming and moreish stew, made with butter beans...

Save recipe icon Save recipe icon Save recipe

Lunch recipes to take to work

Chicken and chorizo buns

These savoury buns are made by stuffing sweetened dough with...

Save recipe icon Save recipe icon Save recipe

One-pot recipes

Braised sausages, lentils and fennel

Georgina Hayden’s braised sausages with fennel and lentils is a...

Save recipe icon Save recipe icon Save recipe

Midweek meal recipes

Quick braised sausages with borlotti beans

Adding tinned borlotti beans and spinach to quick braised sausages...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.