Author Notes
If you've ever been to Barcelona, and enjoy food, than you've probably made a stop or two at the Boqureria. And, if you've stopped at the Boqueria for a bite, there's a good chance you've run across this character, Juanito (at Bar Pinotxo). It was my first stop during a three week stay in Spain. My first meal, breakfast, consisted of baby squid and white beans, chickpeas with black sausage (aka morcilla), and a glass of cava. What a great way to start the day! —wildgreens
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Ingredients
- Chickpeas with Sausage, Pine Nuts, & Raisins
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1 pound cooked chickpeas
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1/4 cup seedless raisins
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1/4 cup pine nuts
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~ 4 ounces blood sausage, casing removed, crumbled into small pieces (more if you wish)
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1 cup onion confit (refer to recipe below)
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3 tablespoons extra-virgin olive oil, mixed with large pinch hot smoked paprika
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3 tablespoons fresh flat-leaf parsley, chopped
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Coarse sea salt
- Onion Confit
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2 large onions, peeled, cut in half, thinly sliced
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2 tablespoons unsalted butter
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1 1/4 teaspoons sugar
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3 sprigs thyme
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1 cup red wine
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1/8 cup red wine vinegar
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1/8 cup sherry vinegar
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salt and pepper to taste
Directions
- Chickpeas with Sausage, Pine Nuts, & Raisins
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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.
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Serve with a drizzle of paprika infused olive oil and sprinkle of coarse sea salt.
- Onion Confit
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Brown the butter in a large pan over medium heat.
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Add the onions, season with salt and pepper. Cover and cook for 5 minutes, until onions soften.
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Stir in the sugar and cook, covered, a few more minutes to allow the sugar to caramelize slightly.
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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.
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