Chickpeas with black pudding in garlic and parsley

Name: Chickpeas with black pudding in garlic and parsley (Garbanzos con butifarra negra)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 150 g (5½ oz) black pudding, fried and coarsely chopped; 10 g (¼ oz) pine nuts; 25 g (1 oz) sultanas, soaked in hot water for 15 minutes and drained; 2 tbsp finely chopped fresh parsley; 1 clove garlic, finely chopped; ½ large onion, thinly sliced; olive oil; salt and pepper to taste; salt and pepper to taste; 1 x 400 g can cooked chickpeas, drained and rinsed; 150 g (5½ oz) black pudding, fried and coarsely chopped

Garbanzos con butifarra negra

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This classic Catalan tapa is a wonderful blend of creamy chickpeas, sweet sultanas, meaty black pudding and crunchy pine nuts; a truly Hispanic assault on the senses!

Ingredients

olive oil
½ large onion, thinly sliced
1 clove garlic, finely chopped
2

Europe
Spain
Barcelona
Main course
Catalonia
Mediterranean

Method

Put 2 tbsp olive oil in a saucepan over a low heat, then sauté the onion until it is just tender. Add the garlic, parsley, sultanas and pine nuts and mix.
Add the black pudding and chickpeas and heat through, stirring all the time. Season with salt and pepper. Transfer to a serving platter, drizzle with olive oil and serve at once.