Food type: Party Food, Pork, Spanish


350 gms chorizo (2 sausages), chopped
175 gm chickpeas
1 onion, finely chopped
1 clove of garlic, crushed
2 tbsp Spanish olive oil
1 tbsp flat leaf parsley, chopped
750 ml chicken stock
1 cinnamon stick
1 sprig thyme
1 fresh bay leaf
4 cloves
salt & fresh ground black pepper


Soak the chickpeas in water overnight.

Drain, place in a pan with the cinnamon, bay leaf, cloves and stock, add enough water to cover the chickpeas and boil.

Simmer for 1 hour, then drain, remove the cinnamon stick, bay leaf and cloves.

In a separate pan, sauté onions in olive oil until soft, add garlic and thyme and cook for another minute, then add the chopped chorizo sausage.

Cook for 3 minutes, then pour in the chickpeas and mix together.

Remove from heat, add parsley and season to taste. Serve in soup bowls, with a fresh bread roll alongside.

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