Chickpeas & Chorizo
Equipment
Ingrediënten
- 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
Instructies
- 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.--------------------------------------------------------------------------------------------------
