Chickpeas With Blood Sausage, Pine Nuts, & Raisins Recipe

Name: Chickpeas With Blood Sausage, Pine Nuts, & Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chickpeas with Sausage, Pine Nuts, & Raisins; 1 pound cooked chickpeas; 1/4 cup seedless raisins; 1/4 cup pine nuts; ~ 4 ounces blood sausage, casing removed, crumbled into small pieces (more if you wish); 1 cup onion confit (refer to recipe below); 3 tablespoons extra-virgin olive oil, mixed with large pinch hot smoked paprika; 3 tablespoons fresh flat-leaf parsley, chopped; Coarse sea salt; Onion Confit; 2 large onions, peeled, cut in half, thinly sliced; 2 tablespoons unsalted butter; 1 1/4 teaspoons sugar; 3 sprigs thyme; 1 cup red wine; 1/8 cup red wine vinegar; 1/8 cup sherry vinegar; salt and pepper to taste

Servings: persons

Chickpeas with Sausage, Pine Nuts, & Raisins
1 pound cooked chickpeas
1/4 cup seedless raisins
1/4 cup pine nuts
~ 4 ounces blood sausage, casing removed, crumbled into small pieces (more if you wish)
1 cup onion confit (refer to recipe below)
3 tablespoons extra-virgin olive oil, mixed with large pinch hot smoked paprika
3 tablespoons fresh flat-leaf parsley, chopped
Coarse sea salt
Onion Confit
2 large onions, peeled, cut in half, thinly sliced
2 tablespoons unsalted butter
1 1/4 teaspoons sugar
3 sprigs thyme
1 cup red wine
1/8 cup red wine vinegar
1/8 cup sherry vinegar
salt and pepper to taste

1
Heat 2 tablespoons of the paprika infused oil in a large skillet or wok over medium-high heat.When hot add the onion confit and stir. Add the blood sausage and stir to incorporate. Add the raisins and pine nuts. Stir to incorporate. Add the cooked chickpeas and parsley. Stir until the chickpeas are well incorporated and hot.
2
Serve with a drizzle of paprika infused olive oil and sprinkle of coarse sea salt.
3
Brown the butter in a large pan over medium heat.
4
Add the onions, season with salt and pepper. Cover and cook for 5 minutes, until onions soften.
5
Stir in the sugar and cook, covered, a few more minutes to allow the sugar to caramelize slightly.
6
Add the thyme sprigs, red wine, and vinegars. Turn down the heat to medium-low and simmer, uncovered, for ~1 to 1 1/4 hours, until the liquid is cooked down to a syrup. You can prepare ahead of time.

497

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Chickpeas with Sausage, Pine Nuts, & Raisins, 1 pound cooked chickpeas, 1/4 cup seedless raisins, 1/4 cup pine nuts, and more.

Yes, Chickpeas With Blood Sausage, Pine Nuts, & Raisins falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chickpeas With Blood Sausage, Pine Nuts, & Raisins

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