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Chickpeas & Chorizo

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Equipment

Ingredients

  • 2½ tablespoons argan or olive oil
  • 1 onion halved and sliced
  • 2 garlic cloves chopped
  • 200 g chorizo sliced
  • 3 bay leaves
  • several thyme sprigs
  • 2 x 400 g cans chickpeas rinsed and drained
  • juice of 2 lemons
  • sea salt and black pepper
  • 1½ teaspoons smoked paprika to sprinkle

Instructions

  • Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and garlic and cook for 3 minutes to soften a little.
  • Add the chorizo, bay leaves and thyme sprigs and cook for a further 2 minutes, then add the chickpeas.
  • Pour in the lemon juice, cover and cook gently for 10–15 minutes to let the flavours mingle.
  • Season to taste with salt and pepper.
  • Sprinkle over the paprika and serve with chunks of bread, if liked.

Notes / Tips / Wine Advice:

For chickpeas & merguez sausage with sage

, replace the chorizo with 200 g sliced merguez sausage and follow the recipe as for Chickpeas & chorizo, using 1 tablespoon crumbled dried sage leaves instead of the bay leaves and thyme.
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Course Meat / Pork / Vegetables
Cuisine Arabic / Moroccan