Chickpeas and Chorizo with Peri-Peri Sauce courtesy of Chris Nunan 1 lb chorizo sausage, casings removed and sausage broken into 1-inch pieces (chorizo recipe follows) 2 cans (19 oz each) chickpeas (garbanzo beans), drained and rinsed 1 small onion, finely chopped 3 cloves garlic, minced 1 cup water 1/4 to 1/2 tsp salt, depending on saltiness of sausage 1/4 to 1/2 cup Galitos Peri-Peri sauce to taste (or Peri-Peri sauce recipe follows) 2 tsp Spanish paprika fresh parsley, chopped, for garnish In a large frying pan over medium heat, cook the sausage until no longer pink. Remove with a slotted spoon and set aside. Fry the onion and garlic in the sausage drippings until softened. Return sausage to the pan. Add the drained chickpeas and mix well. Mix together the water, salt, Peri-Peri sauce, and paprika. Add to the fry pan. Cook together, uncovered, until the liquid is reduced quite a bit. Garnish with chopped parsley. Serve with lots of crusty bread and pass the Peri-Peri sauce. adapted from original recipe in Recipes from a Spanish Village by Papita Amis Peri-Peri Sauce 2 to 4 fresh red chiles such as Thai chiles, seeded, and finely chopped or dried Peri-Peri chiles Juice of 2 lemons 2 cloves garlic, crushed 1 TBS fresh cilantro or parsley, chopped 1 TBS vegetable oil fresh ground pepper, to taste Blend all of the ingredients together. Keep covered in the fridge for up to four days. original recipe from The Spices of Life by Troth Wells Chorizo Sausage Be sure to use coarsley ground pork shoulder or chop it yourself. The ground pork in the supermarket is too fine to make a good sausage. 3 lbs coarsely ground pork shoulder 1/3 cup white wine vinegar 3 TBS water 3 cloves garlic, minced 2-1/2 TBS crushed red pepper 2 TBS paprika 1 TBS chili powder 2 tsp salt 2 tsp black pepper 1/2 tsp coriander seed 1/2 tsp dried oregano, crushed 1/4 tsp ground cumin In a blender or food processor, mix all the spices together with the water and vinegar. Sprinkle over the ground pork and mix until thoroughly blended. Form into patties, stuff into casings, or just use it as is which is perfect for the recipe above. original recipe from Hot and Spicy Cooking by Better Homes and Gardens RETURN TO THE RECIPES PRINTABLE

CHICKPEAS & CHORIZO

Chickpeas and Chorizo with Peri-Peri Sauce

courtesy of Chris Nunan

•1 lb chorizo sausage, casings removed and sausage broken into 1-inch pieces (chorizo recipe follows)
•2 cans (19 oz each) chickpeas (garbanzo beans), drained and rinsed
•1 small onion, finely chopped
•3 cloves garlic, minced
•1 cup water
•1/4 to 1/2 tsp salt, depending on saltiness of sausage
•1/4 to 1/2 cup Galitos Peri-Peri sauce to taste (or Peri-Peri sauce recipe follows)
•2 tsp Spanish paprika
•fresh parsley, chopped, for garnish

In a large frying pan over medium heat, cook the sausage until no longer pink. Remove with a slotted spoon and set aside. Fry the onion and garlic in the sausage drippings until softened. Return sausage to the pan. Add the drained chickpeas and mix well. Mix together the water, salt, Peri-Peri sauce, and paprika. Add to the fry pan. Cook together, uncovered, until the liquid is reduced quite a bit. Garnish with chopped parsley.

Serve with lots of crusty bread and pass the Peri-Peri sauce.

adapted from original recipe in Recipes from a Spanish Village by Papita Amis

Peri-Peri Sauce

•2 to 4 fresh red chiles such as Thai chiles, seeded, and finely chopped or dried Peri-Peri chiles
•Juice of 2 lemons
•2 cloves garlic, crushed
•1 TBS fresh cilantro or parsley, chopped
•1 TBS vegetable oil
•fresh ground pepper, to taste

Blend all of the ingredients together. Keep covered in the fridge for up to four days.

original recipe from The Spices of Life by Troth Wells

Chorizo Sausage

Be sure to use coarsley ground pork shoulder or chop it yourself. The ground pork in the supermarket is too fine to make a good sausage.

•3 lbs coarsely ground pork shoulder
•1/3 cup white wine vinegar
•3 TBS water
•3 cloves garlic, minced
•2-1/2 TBS crushed red pepper
•2 TBS paprika
•1 TBS chili powder
•2 tsp salt
•2 tsp black pepper
•1/2 tsp coriander seed
•1/2 tsp dried oregano, crushed
•1/4 tsp ground cumin

In a blender or food processor, mix all the spices together with the water and vinegar. Sprinkle over the ground pork and mix until thoroughly blended. Form into patties, stuff into casings, or just use it as is which is perfect for the recipe above.

original recipe from Hot and Spicy Cooking by Better Homes and Gardens

RETURN TO THE RECIPES

PRINTABLE - CHICKPEAS & CHORIZO.pdf

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