Prawns and chorizo with chickpea purée

Preparation info
  • Serves


    • Difficulty


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.


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


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