This is a lovely Spanish recipe for chickpeas. A simple way to prepare that’s not going to tax your brain. Don’t use canned chickpeas for this recipe. I’ve tried and it was blander than bland.
250g dried chickpeas
1 clove garlic (peeled)
1 large onion (one thick slice, the rest chopped)
2 bay leaf
2 tablespoons olive oil
1 small tomato (skinned and chopped)
1 chorizo sausage (diced)
1/2 teaspoon cumin
1/2 teaspoon Spanish paprika (sweet)
1 tablespoon fresh flat-leaf parsley (chopped)
Soak chickpeas covered overnight in cold water.
Place the chickpeas in a casserole with the onion slice, garlic, bay leaf and salt. Cover with water by about 2cm. Boil for 1 1/2 – 2 hours or until tender. Drain (retaining liquid), discard the garlic and bay leaves.
In another pan, saute the onion in the olive oil for 4 minutes minutes until soft, add the chorizo and fry for a further 2-3 minutes. Add the tomato, cumin and paprika and lightly simmer for 15 minutes. Remove from the heat and stir in the parsley. Combine with the chickpeas and serve either hot or at room temperature.
Serve either hot or at room temperature. It’s perfect for tapas too.