28 Jan 2019

Thomasina Miers’ recipe for chickpea, black pudding and spinach ragu

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This peasant-style dish uses humble ingredients of the best quality

 

The origin of this dish is a tapas bar in Barcelona’s Boqueria food market, Pinotxo (named after its twinkly-eyed owner). For me, it epitomises the kind of peasant-style food I love, using humble ingredients of the best quality. Pinotxo uses wonderful dried chickpeas from a neighbouring stall, which are plump and succulent when cooked. As for the sauce, the black pudding melts into a silky, mineral-rich ragu. Click here for recipe.