CHORIZO AND CHICKPEA TAPAS
Recipe Neil Roake
3 garlic cloves, crushed 2 slices white bread, crumbed
in a food processor 2T olive oil 225g chorizo (1 sausage), sliced
into 1cm rounds 1T smoked paprika 1×400g tin chickpeas, drained
and rinsed 3 bay leaves 340ml dry cider
In a bowl mix the garlic, breadcrumbs and half of the olive oil, then fry over a medium heat until well browned. Remove from the heat.
Pan-fry the chorizo slices in the rest of the olive oil for one minute until they start to brown. Add the fried breadcrumbs, paprika, chickpeas, bay leaves and cider. Mix and allow to simmer for 10 minutes until the mixture has thickened. Serve with torn pieces of crusty bread.