CHORIZO AND CHICK­PEA TA­PAS

Recipe Neil Roake

House and Leisure Food - - WINTER WARMTH -

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

Serves 4

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.

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