World Cuisine

  • 2–3 tablespoons argan or olive oil
  • 1 onion, halved and sliced
  • 2 garlic cloves, chopped
  • 200 g (7 oz) chorizo, sliced
  • 2–3 bay leaves
  • several thyme sprigs
  • 2 x 400 g (13 oz) cans chickpeas, rinsed and drained
  • juice of 2 lemons
  • sea salt and black pepper
  • 1–2 teaspoons smoked paprika, to sprinkle

Heat the oil in the base of a tagine or a large, heavy-based saucepan over a medium heat, stir in the onion and garlic and cook for 2–3 minutes to soften a little. Add the chorizo, bay leaves and thyme sprigs and cook for a further 2 minutes, then add the chickpeas.

Pour in the lemon juice, cover and cook gently for 10–15 minutes to let the flavours mingle. Season to taste with salt and pepper. Sprinkle over the paprika and serve with chunks of bread, if liked.

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