Chickpeas with chorizo ​​sausage

Ingredients for 2 servings:

• 150 g chickpeas, dried
• 750 ml chicken broth
• 2 bay leaves
• 6 cloves
• 1 ½ cm cinnamon stick(s)
• 2 tbsp rapeseed oil
• 50 g onion(s), cut into strips
• 75 g bell pepper(s) of your choice, cut into strips
• 2 cloves garlic, finely chopped
• ½ tsp thyme, dried
• 1 tsp paprika powder
• 150g chorizo
• 2 tsp, heaped crème fraîche
• 1 tbsp, heaped garlic chives, cut into rolls

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 45 minutes

a little spicy, a little Spanish

Soak the chickpeas in water overnight. The next day, drain the chickpeas in a sieve and discard the soaking water. Cook the chickpeas in the chicken broth with bay leaves, cloves, and cinnamon bark for about 1 hour. They should be tender afterward; cook a little longer if necessary. Stir well. The broth should evaporate almost completely during cooking. Otherwise, add a little more water. Slice the chorizo, then halve the slices again. Remove the bay leaves, cloves, and cinnamon bark from the chickpeas. Heat the oil in a pan and sauté the onion, bell pepper, and garlic. Add the paprika and thyme and sauté briefly. Stir in the chickpeas with the remaining broth and bring to a boil. Add the sausage and crème fraîche and heat everything through. Divide evenly among plates and sprinkle with fresh chives. Rice, couscous, potatoes, baguette are suitable as side dishes.