Garbanzos con Morcilla sounds prettier than chickpeas with blood sausage, right? I wrote about this delicious dish that Ron and I had in Barcelona a couple of years ago. When I was eating it I had no idea it had blood sausage in it - but turns out that's probably the ingredient that makes it so delicious.
Sometime on lazy Sundays we like to experiment with some more time consuming dishes or with some ingredients we don't normally use. I had pulled out a Barcelona cookbook that our friends bought us when we got engaged and it had me craving those chickpeas! After finding this recipe, tracking down blood sausage at Cousins Supermarket in North Philly and throwing together a batch of no knead bread we were well on our way to this at-home version of that awesome Bar Pinotxo meal.
Not too shabby right?
The recipe was definitely close to what we remembered but looking back at pictures today I think we could have used half the amount of blood sausage.
Along with the chick peas we had a homemade baguette that we topped with olive oil, white anchovies, olives and spicy little red peppers. Oh, and a bottle of prosecco - you can't have a spanish meal without a bottle of prosecco!