Ingredients
Preparation tips
1. Remove the skin from the chorizo and roughly chop it with a knife. Put this mince to brown in a small casserole dish, until it has released all its fat.
2. Clean the fennel and cut it into very thin strips.
3. Drain the chorizo with a slotted spoon and set aside and return the casserole dish to a low heat.
4. Chop the garlic, put the strips of fennel to brown in the casserole with the garlic, stirring often for 8 to 10 minutes (the fennel must remain crunchy).
5. Pour the drained chickpeas into the casserole, add the grilled chorizo mince, add salt and mix for 2 minutes. Add the spices, a drizzle of olive oil if too dry.
6. Serve hot or warm
Anne's grain of salt: You can also replace the chorizo with smoked fish fillet (haddock, herring, etc.). In this case, first brown the fennels in a drizzle of olive oil and add the fish cut into small pieces at the end.