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.