CHISTORRA WITH CHICKPEAS

ingredients

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

Here's how

• Peel and cut the onion into thin strips. Cut the chistorra into smaller pieces and rinse the chickpeas under running water.
• Heat 3 msk olive oil in a medium-sized frying pan or saucepan. When the oil is hot, fry the chistorra pieces for about 1 minute until they start releasing their aromatic flavours.
• Lower the heat to medium and add the onion to the pan. Let it soften and become glossy. Then add the garlic and herbs (oregano or thyme). Stir well.
• Lower the heat and pour in the white wine, water and chickpeas. Let it simmer covered for about 15 minutes. Stir occasionally.
• If the dish becomes too thick, you can add a little more water along the way. It should be nicely saucy and easy to dip 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 nibble.

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

Nonna vet bäst.