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Merguez Sausage with Chickpeas

Merguez Sausage with Chickpeas

From Executive Chef Francesco Roccato
Prado at InterContinental Montelucia Resort & Spa


Ingredients
6 ounces Merguez sausage
4 ounces Chickpeas
3 ounces Swiss chard, blanched
1 clove garlic
Salt to taste
Extra virgin olive oil to taste

Preparation
Boil chickpeas with 2 quarts of water until tender. Puree half of the peas and add back to the chickpeas. Season with salt and pepper.

Sauté Swiss chard with oil and garlic. Season with salt and pepper, add to chickpeas.

Grill the sausage, cut into four pieces and place on top of the chickpea mix. Drizzle with olive oil.