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By Doreen Colondres

You will fall in love with this recipe that can be part of your brunch, lunch or dinner. An egg on top will work too.


  • 1 Fermin Iberico Blod Sausage
  • 15 oz. cooked chickpeas
  • 1-2 Piquillo peppers, small diced
  • 1/2 red onion, julianne sliced
  • 1 garlic clove, minced
  • 2 tsp fresh parsley
  • Microgreens (optional)
  • 1-2 tbsp. extra virgin olive oil
  • Salt and Pepper to taste
  1. In a pan on med heat oil, cook the blood sausage for 3 minutes and then set aside.
  2. Using the same pan and the remaining fat on it, increase the temperature to med-high and sauté the onions for 5 minutes.
  3. Then add the garlic and sauté for 30 segundos.
  4. Add the chickpeas, the olive oil and increase the temperature to high. “Fry them” for 3-5 min.
  5. Add the piquillo pepper, the blood sausage, stir and serve.
  6. Finish with the parsley and micro greens (optional).

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