Yields
6 servings
ADVERTISEMENT
ingredients
2
Tbsp extra-virgin olive oil
1
onion, diced
4
cloves garlic, minced
¼
tsp dried thyme
pinch ground cloves
pinch cinnamon
1
bay leaf
4 6
oz cured air-dried chorizo sausages
5
cup chicken or vegetable stock
2 19
oz chickpeas, drained and rinsed
¼
tsp pepper
ADVERTISEMENT
directions
Step 1
In large skillet or shallow Dutch oven, heat oil over medium heat; cook onion, garlic, thyme, cloves, cinnamon and bay leaf until softened, about 5 minutes.
Step 2
Cut chorizo into 1/2-inch slices; add to skillet. Cook, stirring, until onion mixture is golden, about 8 minutes.
Step 3
Stir in stock and chickpeas; bring to boil. Reduce heat and simmer, stirring often, until almost all stock is absorbed. Remove bay leaf. Stir in pepper.