INGREDIENTS (for 4 people):
- 1 can of 400g organic chickpeas
- 1 piece of mild Chorizo
- 2 fennel bulbs
- 2 cloves of garlic
- A sprig of coriander
- Olive oil
- Salt
STEPS:
1. Roughly chop the chorizo with a knife. Put this mixture to brown in a small pot, until it has released all its fat
2. Clean the fennel and cut it into very thin strips
3. Drain the chorizo with a skimmer, set it aside and put the pot back on low heat. Peel and chop the garlic
4. Brown the fennel strips in the pot with garlic, stirring often for 8 to 10 minutes (the fennel should remain crunchy). Chop the coriander
5. Pour the drained chickpeas into the pot, add the grilled chorizo mixture, salt and mix for 2 minutes
6. Serve hot.warm after being sprinkled with coriander
Recipe & Cabas's tip: "A simple yet truly delicious recipe. You can replace the chorizo with a smoked fish fillet (such as haddock, herring...). In this case, sauté the fennel in a drizzle of olive oil first and add the fish cut into small pieces at the end."
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