Catalan chickpea risotto
Makes: 4 servings
Recipe by our partner blogger
Les délices de Létiss
1. Sweat the chopped onion and garlic clove in olive oil. Add bacon bits, chorizo and cook for about 5 minutes.
2. In the meantime, cook the chickpeas in boiling water for about 15 minutes. Add the orzo pasta to the pan and sauté for about a minute and pour about ¼ of the water and half a jar of tamato sauce. Stir regularly and add the remaining water one ladle at the time.
3. Add chickpeas, paprika, and the remaining sauce. Season to taste and serve.
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