CHISTORRA WITH CHICKPEAS

ingredients

• 200 g Nonna Elide Chistorra de Navarra
• 1 onion, cut into strips
• 5–6 garlic cloves, finely chopped
• 1 tin of chickpeas (rinsed and drained)
• ½ dl white cooking wine
• 2 tbsp water
• Olive oil
• Oregano or thyme
• Bread (to serve)
• Fresh parsley (to garnish)

Here's how

• Peel the onion and cut it into thin strips. Cut the chistorra into smaller pieces and rinse the chickpeas under running water.
• Heat 3 tbsp olive oil in a medium frying pan or pot. When the oil is hot, fry the chistorra pieces for about 1 minute until they begin to release their aromatic flavours.
• Turn the heat down to medium and add the onion to the pan. Let it soften and turn glossy. Then add the garlic and herbs (oregano or thyme). Stir well.
• Turn the heat down to low and pour in the white wine, the water and the chickpeas. Let it simmer, covered, for about 15 minutes. Stir now and then.
• If the dish gets too thick, add a little more water as it cooks. It should be nicely saucy — just right for dipping bread into.
• Season to taste with salt and adjust the seasoning if needed.
• Sprinkle over fresh parsley and serve with bread for dipping, or as a little something on the side.

Tip: Feel free to mash the chickpeas a little towards the end. The white wine can be replaced with the juice of half a lemon — squeeze it in at the very end and stir.

Nonna vet bäst.

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