Fabulous Day in the Farm Shop: Saturday 11 February!
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Fabulous Day in the Farm Shop: Saturday 11 February! |
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Chickpeas with Black Pudding, Garlic & Herbs
From Cooking in the Kitchen Garden with Amy Claridge (5 June 2010).
This is a classic Catalan tapas dish, from Fiona Dunlop’s New Tapas. It specifies parsley, but use whatever herbs you have to hand (such as chives) or better still use a little rocket or spinach. The chickpeas, black pudding and sultanas are a fantastic combination! I heartily recommend this dish. Serves 4 tapas.
Method
Put 2tbsp of olive oil in a pan over a low heat and sauté the onion until just tender. Add the garlic, parsley, sultanas and pine nuts and mix. Add the black pudding and chickpeas and heat through. Season. Transfer to a serving platter, drizzle with olive oil and serve.
Ingredients
Olive oil 10g pine nuts
Half a large onion 150g black pudding (from Phipps counter)
1 clove garlic, finely chopped
1 x 400g cooked chickpeas, drained and rinsed
2 tbsp finely chopped fresh parsley (or whatever you have) Salt & pepper to taste
25g sultanas, soaked in hot water for 15m and drained
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