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Bon Appétit

Chorizo, Tomato, and Chickpeas With Yogurt

4.5

(20)

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Gentl & Hyers

This chorizo recipe is hearty and substantial on its own, but if you want to put an egg on it, go right ahead.

Recipe information

  • 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

½

cup plain whole-milk yogurt

2

tablespoons oregano leaves

Coarsely ground black pepper

Toasted pita or flatbread (for serving)

Preparation

  1. Step 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.

    Step 2

    Top with yogurt, oregano, and pepper and drizzle with oil. Serve with pita alongside.

    Step 3

    Do Ahead: Chickpeas (without toppings) can be made 1 day ahead. Let cool; cover and chill. Reheat gently before serving.

Nutrition Per Serving

Calories (kcal) 410
Fat (g) 26
Saturated Fat (g) 6
Cholesterol (mg) 30
Carbohydrates (g) 29
Dietary Fiber (g) 7
Total Sugars (g) 10
Protein (g) 17
Sodium (mg) 920
Explore Bon AppétitStewSoups and StewsChorizoSausageMeatChickpeaBeanVegetableYogurtCanned TomatoTomatoQuickEasyWeeknight MealsOne-Pot MealsMainNut-FreeHealthyishSautéDinner
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Reviews (20)

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  • I make this for dinner all the time. It rules.

    • adt28

    • Boston

    • 3/15/2020

  • This was pretty good! I used crushed red pepper instead of harissa because that's what I had, and it was really tasty. Next time I might crush the chickpeas a little so the flavor of the sauce can diffuse into them a bit more. One piece of advice (and maybe this is common knowledge but I'm sort of a novice chef so this was a revelation for me): BE CAREFUL WHEN YOU'RE CRUSHING THE WHOLE TOMATOES WITH YOUR HANDS. I went completely balls to the wall with it and my kitchen looked like a crime scene afterwards-- they WILL explode when you squeeze them, so I'd recommend roughly chopping them before throwing them into the pan, or crushing them very slowly and carefully.

    • Anonymous

    • Washington, D.C.

    • 5/22/2020

  • This is already on rotation in the autumn/winter months in our household - good, easy to make, and pretty cheap all things considered. Helps that it's made of ingredients we usually have at home too. We often add some cloves of garlic, and often use creme fraiche or sour cream instead of the yoghurt as we more often have that in the fridge already. Sometimes we use canned chopped tomatoes, and it certainly doesn't harm the recipe. Substitute with what you have. If you're feeling fancy, I can also recommend serving it with a slice or two of parma or serrano ham before serving! The fat melts in the dish, and adds another level of salty savouriness. Tastes even better when cooked the day before, and left to sit in the pot in the fridge overnight, and it reheats very well.

    • Anonymous

    • 5/25/2020

  • This is delicious, I make this regularly! I use soy chorizo from Trader Joe's and use the entire 12oz package. The 4oz seems way way too little. I would even use another can of chickpeas as well and keep the seem amount of tomatoes. The yogurt is a requirement! It adds a perfect amount of creaminess and tang. We also prefer naan instead of pita. The next day we will heat up the leftovers and sometimes eat with tortilla chips. Anyway, super easy and delicious dish that I make over and over.

    • McKena

    • Saint Louis, MO

    • 12/29/2020

  • My husband and I love this recipe so much! I've made it about a dozen times using different meats - I've tried the original recipe, raw chorizo, spicy chicken sausage - every variation is delicious, but the cured chorizo is definitely the best variation. I skip the olive oil since the chorizo itself is plenty oily. Adding a few thinly sliced cloves of garlic is a great thing. A heaping mound of 0% fat greek yogurt brings the protein up to a respectable 33g and adds a really delicious creamy, tang. I've tried the egg on top as suggested by the recipe, but I found it too heavy on an already heavy dish. I usually toast some pita or naan, last night I baked some homemade tortilla chips with garlic and onion powder and s+p and the crunch was wonderful. Highly recommend this recipe.

    • Caitie Q.

    • Queens, NY

    • 2/17/2021

  • Wow, this is delicious!! I added in some other spices to complement the chorizo flavor and it made for a deeply delicious sauce that my roommate described as "complex." I used za'atar, smoked paprika, and ground cumin and omitted the oregano because we didn't have any. This recipe is definitely going in my regular rotation!

    • Anonymous

    • 3/9/2021

  • I love this recipe! Even my husband, who thought he hated chickpeas, gobbled it down. The smokey chorizo combines beautifully with the chickpeas, tomatoes and onions. This has become an easy dinner time favorite.

    • Anonymous

    • Chattanooga, TN

    • 1/23/2024