El Navarrico chickpeas (larger and creamier in texture than other brands) shine in this delicious dish complemented by the punchy flavour of lemon, olives and capers, spicy chorizo, paprika and lush olive oil. 

This is a versatile dish and we love it alongside roast chicken or pan-fried fish, with a fresh rocket salad and crusty bread to mop up all the flavoursome juices.

Serves 6-10

½ cup extra virgin olive oil (EVO)
1 large onion, finely diced
100g Alejandro chorizo collar, sliced (optional)
660g jar El Navarrico chickpeas, rinsed and drained
Salt and freshly ground black pepper
3 Tbsp Salvagno pitted olives
2 Tbsp Pons capers, drained
¼ tsp La Chinata smoked paprika
100g Clevedon Buffalo feta, crumbled
1 lemon, thinly sliced
3 sprigs thyme, leaves removed
La Chinata smoked paprika, for serving
Crusty bread, for serving

Preheat oven to 180°C.

Heat a splash of the EVO in a small frying pan set over medium heat. Add the onion and chorizo, if using, and sauté for 5-8 minutes until soft and beginning to brown. Transfer onion to a large, shallow baking dish. Add the chickpeas, olives, capers and remaining EVO. Season with salt, pepper and hot smoked paprika. Scatter with crumbled feta. Arrange lemon slices on top and sprinkle with thyme leaves.

Bake for 35 to 40 minutes, until the mixture is bubbling and turning golden brown. Sprinkle with sweet smoked paprika and serve with crusty bread to mop up the juices.

Recipe by Julie Le Clerc

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