Share this recipe
Calories
419 (Kcal)
Preparation
Author
InacapIngredients
- 1½ cups skinless chickpeas soaked overnight in cold water
- 2 carrots, peeled and cut in slices
- Salt to taste
- Pepper to taste
- 80 g butter
- 1 large onion cut into small cubes
- 4 slices of bacon, finely chopped
- 2 crushed garlic cloves
- 300 g of canned tomatoes with juice
- 4-6 sausages
- 2 tablespoons parsley, finely chopped
- Optional: grated cheese.
Instructions
- Step 1 - In a pot cook the chickpeas in plenty of water with the carrot for 1 hour over low heat or until soft. Drain and set aside.
- Step 2 - In a large skillet heat the butter and sauté the bacon, onion and garlic. Cook until the onion is translucent. Add the tomato and cook for 5 minutes. Add the chickpeas and their juices to the pot. Season with salt and mix.
- Step 3 - Cook the chorizo in a frying pan or grill. Cut the chorizo lengthwise. Set aside.
- Step 4 - To serve, place the chickpeas in a bowl, sprinkle with chopped parsley and place the chorizo.
