Quails with Chickpeas, Pimenton and Almonds

Name: Quails with Chickpeas, Pimenton and Almonds
Yield: Serves Six
Cuisine: United Kingdom
Ingredients: 1 onion, peeled and finely chopped; 2 celery sticks, finely chopped; 75 g (2¾ oz) soft chorizo, diced; 1 carrot, peeled and finely chopped; 1 red chilli, deseeded and finely chopped; 150 ml (5 fl oz) dry white wine; 30 g (1 oz) blanched almonds; a generous pinch of coarse sea salt; juice of 1 lemon; 150 ml (5 fl oz) chicken stock (or stock cube and water); salt and black pepper; 2 tablespoons chopped parsley leaves, to garnish; 2½ tablespoons olive oil; 20 g (¾ oz) butter; 2 teaspoons pimentón dulce ahumado (sweet smoked paprika); 6 quails; a few sprigs of thyme; 1 bay leaf; 200 g (7 oz) dried chickpeas; 1 head of garlic; 1 teaspoon bicarbonate of soda

Preparation info

Serves
Six

Difficulty
Medium

Appears in

A Long and Messy Business

By Rowley Leigh

Published 2018

About

Quails in the summer and young French partridge in the autumn both work well with this recipe.

Ingredients

200 g (7 oz) dried chickpeas
1 teaspoon bicarbonate of soda

Europe
United Kingdom
Starter
Dinner
Gluten-free
July
Autumn
England
Summer

Method

Soak the chickpeas overnight in plenty of cold water with the bicarbonate of soda.

The next day, drain the chickpeas well, place in a saucepan, cover with cold water and bring to the boil. Discard this water in turn, cover with fresh water and bring to a simmer, add a couple of garlic cloves, the thyme and bay leaf and simmer gently for at least 2 hours – possibly 3 – making sure the ch