Recipes

Chickpeas with black pudding in garlic and parsley

Paul Flynn's face
Paul Flynn
Sat Jan 4 2020 - 05:55
Serves: 4
Course: Side Dish
Cooking Time: 0 hr 25 mins
Ingredients
  • 2tbsp olive oil
  • ½ large onion, thinly sliced
  • 1 clove garlic, finely crushed
  • A good pinch of chopped fresh parsley
  • A pinch of sultanas, soaked in hot water for 15 minutes and drained
  • 1 tbsp pine nuts, toasted
  • 1 x 280g black pudding, diced into 1cm cubes
  • 1 x 400g can cooked chickpeas, drained and rinsed
  • A splash of sherry (if you have it)
  • Salt and pepper
  •   

1 Put two tablespoons of olive oil in a saucepan over a low heat, then sauté the onion and the garlic for about 15 minutes until tender.

2 Add the sultanas, pine nuts, black pudding, chickpeas and a splash of sherry. Heat through, stirring all the time.

3 Season with salt and pepper, add the parsley and serve.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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