Recipes AirfryerAir Fryer Spanish Chickpeas with Morcilla
A hearty Spanish tapa: creamy chickpeas sautéed with crumbled morcilla (rice blood sausage), sweet onion and green pepper, all crisped together in the air fryer. Smoky, savory and deeply comforting.
It's a rustic, protein-rich dish that comes together fast from pantry staples. Pile it onto crusty bread or serve as a warm, filling tapa.
Ingredients
Instructions
Prep
Chop the onion and pepper. Remove the casing from the morcilla and crumble it. Drain the chickpeas.
Combine
Toss everything in a bowl with the olive oil and a little salt.
Air fry
Spread in the basket and air fry at 390°F for about 12–14 minutes, shaking a couple of times, until the chickpeas are crisp and the morcilla is cooked and golden.
- Pat the chickpeas dry so they crisp instead of steaming.
- Crumble the morcilla small so it crisps through.
- Serve on toasted bread for a classic tapa.
Frequently asked
What is morcilla?
A Spanish blood sausage, often made with rice, with a rich, smoky-sweet flavor. It's a staple of Spanish cooking.
How long does this take in the air fryer?
About 12–14 minutes at 390°F, shaking a couple of times.
Can I make it without morcilla?
Yes — swap in chorizo, or keep it vegetarian with smoked paprika and extra veg.
