- 1kg of well cooked chickpeas

- 200 grs of Iberian red sausage (highly-seasoned pork sausage)

- 4 Cloves of garlic

- 1 cc. Ground cumin

- ½ cc of red hot pepper

- 1 cc of red sweet pepper

- Olive oil

- Parsley oil

Place in a pot the oil and when still cold add the garlic cloves (to avoid the garlic cloves become brown). When oil starts to become hot, add the cumin, the red hot pepper, the red sweet pepper and the Iberian red sausage. Before the red pepper turns brown add the chickpeas, move everything a bit in the pan and serve. Add in every portion a pinch of parsley.

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