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Refried chickpeas with butifarra

A dish to warm and recuperate

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 Refried chickpeas with butifarra

At a glance

Serves:
4
Difficulty:
Easy
 
 

Iker Erauzkin

Read interview with:

© Becky Lawton

Ingredients

    • 350 gr. cooked chickpeas
    • 150 gr. butifarra black sausage
    • 15 gr. pine nuts
    • ½ onion
    • 1 clove garlic
    • 2 tablespoons chopped parsley
    • Virgin olive oil
    • Salt
    • Pepper

Method

  1. In a saucepan, soften the onion with a little oil.
  2. Meanwhile, fry the sausage with a little oil in a skillet until well done. Remove from heat and finely chop. Reserve.
  3. When the onion is half done add the chopped garlic, Parsley and pine nuts. Stir and add the sausage and chickpeas. Add salt and pepper to taste, cook for 2 minutes and stir. Remove from heat.
  4. Serve hot with a drizzle of olive oil.

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