Ingredients

Preparation tips

1. Remove the skin from the chorizo ​​and roughly chop it with a knife. Put this mince to brown in a small casserole, until he made all his fat.

2. Clean the fennel and detail it in very thin strips.

3. Drain the chorizo ​​at the skimmer and reserve it and put the casserole over in low heat.

4. Chop the garlic, put the straps of fennel to brown in the casserole with the garlic, often stirring 8 to 10 min (the fennel must remain crunchy).

5. Pour the drained chickpeas in the casserole dish, put the chorizo ​​chorizo ​​mince, salt and mix 2 min. Add the spices, a drizzle of olive oil so too dry.

6. Serve hot or lukewarm

Anne's salt grain: you can also replace the chorizo ​​with smoked fish (haddock, herring, etc.). In this case, first come back the fennels in a drizzle of olive oil and put the fish cut into small pieces at the end.