Chickpea and merguez stew with chilli garlic oil
- Preparation and cooking time
- Total time
- + soaking time
- A little effort
- Serves 6
Ingredients
- 300g dried chickpeas, in fridge overnight
- olive oil
- 2 onions, finely chopped
- 6 cloves garlic, very thinly sliced
- 3 sticks celery, finely chopped
- 5 carrots, peeled and finely diced
- a few sprigs thyme
- 1 tbsp tomato purée
- 200ml white wine
- 500ml chicken stock
- 12 merguez sausages
- extra virgin olive oil
- 1 tbsp dried chilli flakes
- handful flat-leaf parsley, roughly chopped
Method
- STEP 1
Drain and rinse the soaked chickpeas. Put 2 tbsp olive oil in a large casserole dish or saucepan and tip in the onion, half the garlic, celery and carrots. Cook the veg for 15 minutes or until tender. Add the thyme and tomato purée. Cook for 1 minute more. Pour over the wine and bubble down for a few minutes. Add the chickpeas and chicken stock. Top up with 1 litre cold water so chickpeas are covered and bring to a boil. Skim off any scum that comes to the surface. Turn down the heat and simmer for 1½-2 hours, or until chickpeas are soft, adding a little more water if they look like they are drying out.
- STEP 2
Brown the sausages all over in a little oil, slice into chuncks then add to the chickpeas. Cover the pot and cook for 20 minutes more, until the sausages are cooked through. Take off the lid and simmer until liquid has thickened and reduced.
- STEP 3
Meanwhile, add 125ml extra virgin olive oil to a saucepan. Scatter in the chilli flakes and remaining garlic. Warm over a low heat for about 10 minutes or until the garlic is completely softened, taking care not to let it burn. Season and stir through the parsley. Spoon the stew into bowls and drizzle over the spicy oil.
