Chickens, Mules and Two Old Fools by Victoria Twead

Author:Victoria Twead [Twead, Victoria]
Language: eng
Format: mobi
Publisher: Victoria Twead
Published: 2010-05-09T04:00:00+00:00

Chickpeas and Chorizo

Garbanzos y Chorizo

Serves 6

175g (6oz) dried chickpeas

350g (12oz) chorizo, diced into cubes about the same size as the chickpeas

1 onion, finely chopped

1 clove garlic, chopped or crushed

2 tbs olive oil

750ml (1.3 pints) chicken stock

1 bay leaf

Pinch of dried thyme

3 or 4 cloves

1 stick of cinnamon

1 tbs flat-leaf parsley

Cover the chickpeas with water in a bowl and leave to soak overnight.

Drain and place in a large saucepan with the bay leaf, cloves and cinnamon stick. Add the stock and enough water to cover the peas completely.

Bring to the boil then reduce the heat and simmer until the chickpeas are tender, approximately 1 hour. Do not allow to go soft or boil dry. Add more water if necessary.

Drain and remove the herbs and spices.

Meanwhile, medium heat the oil in a frying pan, add the chopped onion and cook gently until soft.

Add the garlic and thyme and cook for about a minute. Turn up the heat a little and add the chorizo.

Cook for about three minutes then add the chickpeas, mixing well. Cook for just long enough to heat it all through. The oil from the sausage will turn it all a red colour. Remove from the heat and stir in the parsley.

Serve with crusty bread.

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