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Chickpea Purée with Grilled Octopus, Mexican Chorizo and Cilantro Salsa Verde Recipe
Ingredients
- 2x 16oz cans chickpeas, drained
- 1 pint warm ham stock
- 1lb octopus, boiled and cooled
- 1lb Mexican-style chorizo links, or hot Italian sausage
- 1 bunch cilantro (fresh coriander leaf)
- 1 teaspoon hot red pepper flakes
- 5 tbsp olive oil
- juice of 1 large lemon
- salt
- black pepper
- cold tap water
View Full Recipe at We Are Never Full
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