Chickpeas with Black Pudding in garlic and parsley

As mentioned previously we are not long back from a 2 week break in Casteldeffels near Barcelona. I was in Barcelona for the first time last Sepetember and was absolutely entranced by this fabulous city that really has something for everyone. I arrived on my own last September and met friends there, the first of whom introduced me to Pimientos del Padron which are delicious, wee green peppers, roasted and sprinkled liberally with salt. The perfect accompaniment to a few glasses of beer. If anyone has a line on where I can buy weenchy green peppers in Dublin please share.

The same friend was recently on a trip that included two nights with us in Dublin. Ever the perfect guest, KS presented me with a lovely book entitled Real Tapas by Fiona Dunlop which while it includes some traditional enough recipes is self-confessedly beholden to the nueva cocina movement. So with guests arriving for lunch we decided to try out this recipe with its intriguing use of that Irish breakfast staple, black pudding.

Himself rustled this up so hopefully he might add any comments below about changes he made. It was delicious but definitely not an everyday dish!

  • Olive Oil
  • Half a large onion, thinly slice
  • 1 clove garlic, finely chopped
  • 2 tbsp finely chopped fresh parsley
  • 25g sultanas, soaked in hot water for 15 mins, drained.
  • 10g pine nuts
  • 150g black pudding, fried and coarsely chopped
  • 1 x 400g cooked chickpeas, drained and rinsed

Put sultanas in a heatproof bowl and cover in hot water and soak for 15 minutes.
Slice black pudding, fry til cooked and crumble.

Heat olive oil in a solid frying pan over a low heat. Sauté onion until it is tender then add garlic, parsley, sultanas and pine nuts.

Finally add cooked and crumbled black pudding and chickpeas to heat through, stirring all the time.

Serve in a warm dish with a dash of olive oil.


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