Chickpea casserole

by Ed Halmagyi

Ingredients

  • 150g salami, diced
  • 1 red onion, finely sliced
  • 4 cloves garlic, minced
  • 3 sprigs rosemary leaves
  • ½ tsp celery seeds
  • 100ml vermouth
  • 1L chicken stock
  • 20 green olives, chopped
  • 3 cans chickpeas, drained and rinsed
  • salt flakes and freshly-milled black pepper
  • pappadums, to serve

Instructions

1 Set a large saucepan over a moderate heat and sauté the salami for 5 minutes, until rendered and crispy. Add the onion, garlic, rosemary and celery seeds and cook for another minute.
2 Pour in the vermouth to deglaze, then add the chicken stock and olives and bring to a simmer. Mix in the chickpeas and cook gently for 30 minutes, until tender, then season with salt and pepper and serve with pappadums.