Emily Richards' chorizo and chickpea tapas
Published Tuesday, December 13, 2016 12:05PM EST
Last Updated Tuesday, December 13, 2016 1:41PM EST
This skillet mixture combines fresh herbs with hearty chorizo sausage and chickpeas that can be enjoyed on its own or alongside some crusty bread. Serve with a salty olive to round out your platter of appetizers. You can purchase semi dry cured chorizo sausage as a link sausage or already sliced in the deli.
2 tbsp (25 mL) extra virgin olive oil
Half onion, finely chopped
3 cloves garlic, minced
1 pkg (250 g) Spanish chorizo semi dry cured sausage, thinly sliced
3 tbsp (45 mL) chopped fresh Italian parsley
1 tsp (5 mL) chopped fresh thyme
1 can (19 oz/540 mL) chickpeas, drained and rinsed
1/2 cup (125 mL) chicken or vegetable broth
In large nonstick skillet, heat oil over medium high heat and cook onion and garlic for 3 minutes. Add sausage, parsley and thyme and cook for 3 minutes or until sausage begins to brown. Add chickpeas and stock and cover and simmer for 5 minutes. Uncover and cook for about 3 minutes or until stock is almost all evaporated.
Makes 4 to 6 servings.
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