How to make Catalan chickpea salad

Beverley Hicks makes a Spanish-style salad in celebration of World Tapas Day (June 14)
Beverley Hicks
Beverley Hicks12 June 2017

A simple cooked salad of creamy chickpeas with spicy chorizo and a handful of toasted pine nuts for a slight crunch.

Traditionally this would have been made with either Morcilla, a type of Spanish black pudding or Botifarra, a white spicy pork sausage based on an ancient recipe, but chorizo may be a little easier to find.

Ingredients (serves 3)

1 tablespoon rapeseed oil

½ red onion, finely sliced into half moons

1 garlic clove, finely sliced

225g chorizo, cut into 1cm cubes

1 bay leaf

1 tablespoon Fino sherry

1 tablespoon water

400g tin chickpeas, drained and rinsed

1 tablespoon pine nuts, toasted

Salt and freshly ground white pepper

1 tomato, finely diced

Method

Heat the oil in a large frying pan on a medium heat. Add the sliced onion and garlic and cook for 2-3 minutes, stirring continuously.

Tip in the chorizo and bay leaf, turn the heat down to low and sauté for 5 minutes.

Pour in the Fino sherry and water and leave to bubble for a minute or two to let the alcohol burn off.

Add the chickpeas and pine nuts and heat through until the flavours are combined. Taste and adjust the seasoning if necessary.

Just before serving add the chopped tomato and mix well in. Serve warm, sprinkled with plenty of freshly ground white pepper.

Find more of Beverley's recipes here. Follow her on Instagram @thelittlechelseakitchen for more inspiration.

Create a FREE account to continue reading

eros

Registration is a free and easy way to support our journalism.

Join our community where you can: comment on stories; sign up to newsletters; enter competitions and access content on our app.

Your email address

Must be at least 6 characters, include an upper and lower case character and a number

You must be at least 18 years old to create an account

* Required fields

Already have an account? SIGN IN

By clicking Create Account you confirm that your data has been entered correctly and you have read and agree to our Terms of use , Cookie policy and Privacy policy .

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged in