chickpea and chorizo tagine with bay leaves, paprika and sage
This is a classic, Spanish-influenced peasant dish, which is often eaten on its own with yogurt and bread but is also served with grilled or roasted meats, such as lamb chops. Either chorizo or Moroccan merguez sausages can be used, as both impart their spicy flavors to the dish. For a meatless version, just omit the sausage, as the chickpeas are extremely tasty on their own.
INGREDIENTS
- 175 g dried chickpeas, soaked overnight in plenty of water
- 2–3 tablespoons olive oil
- 2 red onions, cut in half lengthways, halved crossways and sliced with the grain
- 2 garlic cloves, chopped
- 1 thin chorizo, roughly 15 cm long, sliced on the diagonal, or 450 g merguez sausages
- 2–3 fresh bay leaves
- several sprigs of fresh thyme
- 1–2 teaspoons Spanish smoked paprika (pimentòn)
- leaves from a small bunch of fresh sage, shredded
- freshly squeezed juice of 1 lemon
- sea salt and freshly ground black pepper
- warmed flatbread and natural yogurt, to serve
Serves 4
METHOD
- Drain the chickpeas, put them in a large saucepan and cover with plenty of water. Bring the water to the boil, reduce the heat and simmer for roughly 45 minutes or until the chickpeas are soft but still have a bite to them. Drain well and refresh under cold running water. Remove any loose skins and discard them.
- Heat the olive oil in a tagine or heavy-based casserole. Stir in the onions and garlic and sauté until they begin to color. Add the chorizo, bay leaves, and thyme and sauté until lightly browned. Toss in the chickpeas, add the paprika and cover with a lid. Cook gently for 10–15 minutes, to allow the flavors to mingle.
- Add in the sage leaves and lemon juice and gently toss. Season to taste with salt and pepper and serve hot with warmed flatbreads and natural yogurt.