Smokey Squash w/ Chorizo & Chickpeas


Serves 4-6


  • Extra-virgin olive oil
  • 1 – 1 1/2 lbs. Spanish Chorizo (large slices)
  • 20 oz. Summer Squash
  • 1 1/2 tsp. Smoked Paprika
  • 30 oz. Chickpeas (canned)
  • 2 1/2 Tbs. Sherry Vinegar
  • 1 tsp. Red Pepper Flakes (optional)
  • 3 cloves of garlic (rough chopped)
  • 2 tsp. Salt
  • 2 tsp. Pepper



  1. Grab a large skillet or stir fry pot, heat 3 tablespoons of EVOO (extra-virgin olive oil). Add the chorizo, cook for a 2-3 minutes just get a nice quick crisp.
  2. Transfer the chorizo to a bowl, leaving the fat/oil in the skillet.
  3. Add the squash, garlic, smoked paprika, cook until tender. (Time depends on the the size of your skillet).
  4. Rinse the chickpeas, add them to the skillet.
  5. Add the sherry vinegar to the skillet, salt, chili flakes.
  6. Add the chorizo back into the skillet and combine the everything. Finish cooking the chorizo fully.
  7. Make sure if needed add more salt to taste. * Remember the chorizo already add salt.

A spanish red would go great with this dish!

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