A traditional Spanish chickpeas and chorizo meal. It can be served as a meal or as a tapa.
250 gr dried chickpeas
1 cinnamon stick
4 tablespoons extra virgin olive oil
1 garlic clove
1 small onion
350 gr chorizo
3 pinch salt
2 pinch black pepper
1/3 cup parsley
**Plan ahead and soak chickpeas in cold water overnight. When you are getting ready to cook, slice the chorizos and chop the parsley.
Drain the chickpeas and put them in a saucepan, add the cinnamon stick and cloves, and fill the pan with fresh cold water.
Boil and simmer covered until the chickpeas are cooked and softened, approximately for 45 minutes. If needed, you can add more water while cooking. Drain.
Heat the extra virgin olive oil in a frying pan. Then, put the garlic and onion in and fry it quickly, stir occasionally till all are mixed well and softened.
Add chorizo for 3-4 minutes till slightly browned. Add the drained chickpeas and stir for 2-3 minutes until heated through.
Add salt and black pepper, sprinkle with the chopped parsley and serve.
Time: 1 day for soaking and 15 minutes for night you're ready to serve the dish. Can we served on warm toasts if serving as a tapas.
Recipe adapted from Ibericaspanishfood.co.uk