Prawns and chorizo with chickpea purée from Winter Food by Jill Norman
I love the spicy, pimentón-flavoured chorizo sausages we get from Spain, and their flavour combines perfectly with both chickpeas and prawns.
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Cooking tools:
- Pot
- Stove
- Colander
- Blender
Ingredients
- 400 g chickpeas, soaked overnight and drained
- 4 cloves garlic, peeled
- 2 bay leaves
- 3—4 sprigs thyme
- 2–3 tablespoons lemon juice
- salt
- freshly ground black pepper
- 1½–2 teaspoons ground coriander
- 2 tablespoons olive oil, plus extra for drizzling
- 500 g chorizo, cut into small chunks
- 500 g large raw prawns, peeled and heads removed
- watercress, to serve
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