It's probably a good sign when my fingers are poised on the keyboard with eager anticipation of writing about this dish - one of my favorite ways of eating chick peas. Come to think of it, I simply love it for the sake of.
This recipe hails from Spain and the variations are staggering from Valencia to San Sebastian. Just about every Pintxos or tapas bar serves this dish. It exemplifies the simplicity & the wonderful flavors that are the hallmark of Spanish cuisine.
And once again the quality of ingredients are key. Begin with dried chickpeas not canned ones. Soak overnight and cook until tender flavoring the water with cinnamon, cloves and bay leaves.
Onions are sauteed to which imported dry cured Spanish chorizo, resplendent in its gorgeous red color from the smoked Spanish pimenton are added. Then comes the chickpeas just to warm through. Fresh parsley for garnish and its ready to serve with crusty bread and some wine.
What's wonderful about this dish is it can be made in the morning and set on the table, ready to be served for dinner.
I seem to be doing that a lot lately, serving small plates to make a meal. What fun!
Not only do dishes like these make a far from mundane meals, it is wonderful for entertaining or simple weeknight meal reminiscing with the family on European holidays 4700 miles away!