Cured Meat

N'duja Sausage and Chickpeas

N'duja and ChickpeasServes: 4
4 Tablespoons extra virgin Olive Oil
300g N'duja
1/2 teaspoon of smoked sweet paprika
4 cloves garlic finely chopped
1 large onion finely sliced
2 fresh bay leaves
1 Tablespoon Tomato paste
1 glass white wine
2 tins chick peas (drained but keep liquid)
1 Tablespoon flat leaf parsley chopped
Salt and freshly ground black pepper
Olive oil to dress
Heat the olive oil in a pan and add the onions, garlic, bay leaves and paprika and cook until soft - about 5 minutes. Add the N'duja by squeezing out and breaking up into chunks with wooden spoon and cook until it is crisp. Add the tomato paste and wine and simmer until the wine is absorbed.
Add the chickpeas and simmer until the chickpeas are warmed through. If the dish looks dry then add some of the chickpea liquid.
Stir in the parsley and add salt and pepper and serve with a drizzle of olive oil.
Recipe inspiration from the Akaroa Cooking School