Chickpeas with Chorizo Sausage
- prep time 0 min
- total time 0 min
- serves 6
2 tablespoons extra-virgin olive oil
1 onion, diced
4 cloves garlic, minced
¼ teaspoon dried thyme
pinch ground cloves
1 bay leaf
4 6 ounce cured air-dried chorizo sausages
5 cups chicken or vegetable stock
2 19 ounce chickpeas, drained and rinsed
¼ teaspoon pepper
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.
2. Cut chorizo into 1/2-inch slices; add to skillet. Cook, stirring, until onion mixture is golden, about 8 minutes.
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.