Easiest Way to Cook Appetizing Sunshne's Chorizo chick peas breakfast

Sunshne's Chorizo chick peas breakfast. You can double this chickpea and chorizo stew recipe to feed a crowd, or you can serve it in individual ramekins. It's a delicious breakfast for dinner recipe too. I always just cook the egg through if I'm planning to save it for the next meal too.

Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. You can cook Sunshne's Chorizo chick peas breakfast using 8 ingredients and 3 steps. Here is how you cook that.

Ingredients of Sunshne's Chorizo chick peas breakfast

1. It's 1 of (5 ozs) chorizo sausage.
2. Prepare 1 can of chick peas (15.5oz).
3. You need 1/4 cup of diced onion.
4. It's 1/8 tsp of salt.
5. It's 1/8 tsp of ground pepper.
6. You need 4 of lg eggs.
7. You need 2 tbsp of butter.
8. You need 1/4 cup of green onion chopped.

Chickpeas are often cooked with spinach, from India to the New World But in southern Spain, they are mostly made with chorizo Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold Chickpeas are often cooked with spinach, from India to the New World. Add reserved chickpeas and remaining ½ tsp. salt and Super good! I heavily modified the chickpeas and chorizo to my tastes and to add volume. I added diced tomatoes, onion, all the chickpeas instead of.

Sunshne's Chorizo chick peas breakfast step by step

1. In a saucepan add sausage ,on medium heat , fry it for 3 minutes , add onions cook till the grease is cooked down ..
2. Add the chick peas, salt and pepper to the sausage , let cook for about 15 minutes, stir every now and then. Till juice is almost cooked down but not to dry ,.
3. Now lightly fry up 4 eggs ,in butter, this makes 4 servings , place an egg on top of each dish .put some green onion on top , enjoy !!!!.

Mexican chorizo and Spanish chorizo impart very different flavors—and behave differently—so they aren't interchangeable in recipes, people. According to culinary expert Anya von Bremzen's New Spanish Table, "While you shouldn't substitute fresh chorizo for semi-cured, dry chorizo can be used. Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. The chorizo sausage adds its own spice to the broth, creating delicious flavor without any extra seasonings.