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.
