Prawns and chorizo with chickpea purée

Name: Prawns and chorizo with chickpea purée
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 3—4 sprigs thyme; 2 bay leaves; 4 cloves garlic, peeled; 400 g chickpeas, soaked overnight and drained; 1½–2 teaspoons ground coriander; salt and freshly ground black pepper; 2–3 tablespoons lemon juice; watercress, to serve; 500 g large raw prawns, peeled and heads removed; 500 g chorizo, cut into small chunks; 2 tablespoons olive oil, plus extra for drizzling

Preparation info

Serves
4

Difficulty
Medium

Appears in

Winter Food

By Jill Norman

Published 2005

About

I love the spicy, pimentón-flavoured chorizo sausages we get from Spain, and their flavour combines perfectly with both chickpeas and prawns.

Ingredients

400 g chickpeas, soaked overnight and drained
4 cloves garlic, peeled
2

Europe
United Kingdom
Dinner
Spicy
Gluten-free

Method

Put the chickpeas in a large pan with the garlic and herbs, cover with plenty of water, bring to the boil, then simmer for about an hour. Taste to see how chewy the chickpeas are; if they are not yet tender cook for another 15 minutes or so. Drain them, reserving the liquid, discard the herbs, and blend the chickpeas with enough of the cooking liquid to make a smooth purée. Season with l