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Chickpeas and Chorizo

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Published under: Spanish

Dried Chickpeas – 200 gms
Cured Chorizo – 350 gms, cut into small cubes
Cloves – 4
Dry Sherry – 2 tblsp (optional)
Cinnamon Stick – 1
Olive Oil – 3 tblsp
Garlic Clove – 1, crushed
Onion – 1, small, finely chopped
Salt as per taste
Ground Black Pepper as per taste
Flat-leaf Parsley – 1/3 cup, chopped

1. Soak chickpeas in cold water overnight.
2. Drain and put in a pan and cover with fresh cold water.
3. Add the cloves and cinnamon stick.
4. Bring to boil and simmer covered for 45 minutes or until tender.
5. Add a little more water if needed. Drain.
6. Heat the oil in a large non-stick frying pan over medium heat.
7. Add garlic and onion.
8. Saute until softened.
9. Add chorizo and saute for 2 to 3 minutes until lightly browned and heated through.
10. Add drained chickpeas and sherry.
11. Stir for a few minutes.
12. Season with salt and pepper.
13. Garnish with chopped parsley.
14. Serve.

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