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Roasted Chickpeas with Nduja and Corn

Roasted Chickpeas with Nduja and Corn

Roasted Chickpeas with Nduja and Corn

Serves 3-4

700g El Navarrico chickpeas , drained

110g El Navarrico pimientos , sliced

2 Tbsp Callipo nduja

3 Tbsp EVO (extra virgin olive oil)

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 pimientos, 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

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