Chickpeas with Chorizo Sausage
Servings: 6
Ingredients:
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2 tbsp (25 mL) extra-virgin olive oil
1 onion, diced
4 cloves garlic, minced
1/4 tsp (1 mL) dried thyme
Pinch each ground cloves and cinnamon
1 bay leaf
4 cured air-dried chorizo sausages (about 6 oz/175 g total)
5 cups (1.25 L) chicken or vegetable stock
2 cans (19 oz/540 mL) chickpeas, drained and rinsed
1/4 tsp (1 mL) pepper
Preparation:
In large skillet or shallow Dutch oven, heat oil over medium heat; cook onion, garlic, thyme, cloves, cinnamon and bay leaf until softened, about 5 minutes.
Cut chorizo into 1/2-inch (1.25 cm) slices; add to skillet. Cook, stirring, until onion mixture is golden, about 8 minutes.
Stir in stock and chickpeas; bring to boil. Reduce heat and simmer, stirring often, until almost all stock is absorbed. Remove bay leaf. Stir in pepper.
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