Chickpea paella

Name: Chickpea paella
Yield: 6 servings
Cuisine: Boil
Ingredients: 2.00 red onions chopped; 1.00 chorizo smoked, chopped; 60.00 ml fresh thyme chopped; 3.00 bay leaves large; 1.00 chicken cooked, diced; 375.00 ml chickpeas tinned or cooked; 375.00 g rice white, cooked; 820.00 g tomatoes chopped, juice reserved; 4.00 garlic cloves, crushed; salt and freshly ground black pepper

6 servings

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Poultry

By Food24 November 03 2009

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Ingredients (10)

2.00	red onions — chopped
1.00	chorizo — smoked, chopped
60.00 ml	fresh thyme — chopped
3.00	bay leaves — large
1.00	chicken — cooked, diced
375.00 ml	chickpeas — tinned or cooked
375.00 g	rice — white, cooked
820.00 g	tomatoes — chopped, juice reserved
4.00	garlic — cloves, crushed
	salt and freshly ground black pepper

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Method:

1. Heat olive oil and add onion, chorizo, 45 ml (3 T) fresh thyme and bay leaves. Sauté until onion is tender and golden brown, about 8 minutes.
2. Add chicken, chickpeas, cooked rice, tomatoes with their juice and garlic and bring to the boil.
3. Reduce heat to medium-low, cover and simmer until chicken is heated through. Discard bay leaves.
4. Season mixture to taste with salt and pepper. Transfer to a large serving bowl and sprinkle with remaining tablespoon of fresh thyme.
5. Serve warm.