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Smoky Seared Squash with Chorizo and Chickpeas

Scott Phillips

Servings: 4 as a main course or 6 as a side

This richly flavored dish can easily be a meal on its own, but it also makes a great side dish for grilled chicken or lamb. If you can’t find baby squash, use full-size ones sliced into half-moons.


  • 2-1/2 Tbs. extra-virgin olive oil
  • 3 oz. cured Spanish chorizo, halved lengthwise and thinly sliced into half-moons
  • 10 oz. baby summer squash, thinly sliced
  • 1/2 tsp. smoked paprika
  • 1 15-oz. can chickpeas, rinsed and drained
  • 1 Tbs. sherry vinegar
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 240
  • Fat Calories (kcal): 120
  • Fat (g): 13
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 7
  • Cholesterol (mg): 10
  • Sodium (mg): 410
  • Carbohydrates (g): 21
  • Fiber (g): 6
  • Sugar (g): 4
  • Protein (g): 10


  • Heat 1-1/2 Tbs. of the oil in a large skillet over high heat. Add the chorizo, and cook, stirring often, for 1 minute. Using a slotted spoon, transfer the chorizo to a small heatproof bowl, leaving the fat in the skillet.
  • Add the squash and paprika to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Meanwhile, spread out the chickpeas on a cutting board, and smash lightly with the bottom of a mixing bowl or pot.
  • Add the sherry vinegar, 1/2 tsp. salt, the chickpeas, and the reserved chorizo (with any accumulated fat) to the skillet and cook, stirring occasionally, until warmed through, about 2 minutes. Transfer to a platter, season to taste with more salt, drizzle with the remaining 1 Tbs. oil, and serve.


Rate or Review


  • ndchef | 07/17/2016

    This was incredibly good! Hard to imagine how the tastes meld into something so great! Smashing the chick peas was new to me, and I loved the texture. I used tiny chopped chorizo for ease, and it was all so tasty! I will make this again and again, probably til we get tired of it!

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