Satisfying, easy
and delicious
Serves 6 - 8
This easy, delicious recipe evolved over time in the Brindisa shop and is the fruit of 5 years of small adjustments to achieve perfection. One of our most satisfying recipes.
Method
Fry the diced pancetta, chorizo and red onion together until they are all beginning to brown.
Add the fritada and water, stir well and bring to a gentle simmer.
Now add the crushed garlic, pepper, 1½ tbsp of oregano and the Navarrico chickpeas in their brine and stir again, bringing back to a gentle simmer.
Hold the simmer for 5-10 minutes, then serve, scattering the final ½ tbsp of fresh oregano over each plate.
Ingredients
- 200g diced panceta adobada (coated with paprika)
- 1 x diced Alejandro “barbacoa” chorizo
- 1 medium red onion, chopped
- 1 x 400g jar fritada tomato and red pepper sauce
- 1 x 400g jar of water (we just use a fritada jar to measure)
- 3 large cloves garlic, crushed
- 2 tbsp chopped oregano (ideally fresh)
- Black pepper to taste
- 2 x 660g cooked Navarrico chickpeas – undrained as you will use the brine
- No salt is necessary as the chickpea brine and chorizo should have enough