(0 item) - $0.00

You have no items in your shopping cart.

Olive Oil Braised Chickpeas

Olive Oil Braised Chickpeas

© Recipe by Julie Le Clerc

Olive Oil Braised Chickpeas

Serves 6-10

½ cup Pons extra virgin olive oil  (EVO)
1 large onion, finely diced
100g Alejandro chorizo collar , sliced (optional)
660g jar El Navarrico chickpeas , rinsed and drained
Sea salt and freshly ground black pepper
3 Tbsp Salvagno pitted olives
2 Tbsp Romulo capers , drained
¼ tsp La Chinata hot smoked paprika
100g , crumbled
1 lemon, thinly sliced
3 sprigs thyme, leaves removed
La Chinata sweet 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 cheese. 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.

Grid  List 

9 Item(s)

per page

Grid  List 

9 Item(s)

per page

Sabato


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.