Roasted Chickpeas with Nduja & Corn
Callipo nduja is a powerful blend of their own estate-farmed pork meat, fat, Calabrian chilli peppers, salt and olive oil, resulting in a rich, spreadable salami-like paste. Nduja has a vast array of uses; from being a condiment to an ingredient, or the main hero! Try this delicious recipe for roasted chickpeas, with fresh corn for your next lunch or dinner.
700g El Navarrico chickpeas, drained
110g El Navarrico piquillo pimientos, sliced
2 Tbsp Callipo nduja
3 Tbsp extra virgin olive oil (EVO)
2 Tbsp Pons Sherry vinegar
1-2 corn cobs, kernels removed
60g baby spinach leaves
Sabato smoky Spanish dressing, to drizzle
Sabato Aioli, to garnish
In an ovenproof dish, drizzle EVO and Sherry vinegar. Add piquillos, nduja, corn kernels and chickpeas. Mix until chickpeas are coated with nduja.
Bake in a preheated oven at 180°C for 30 minutes or until golden.
Lightly dress the spinach leaves with Sabato Spanish dressing.
Serve chickpeas on a bed of spinach with a dollop of Sabato aioli.
For a vegetarian alternative, simply replace nduja with Sabato pronto rosso.