Sunday chickpeas and sausage

Chickpeas need no justificatory text.

Cook some chickpeas in water with a couple bay leaves. Drain them. In a separate pan, cook a couple diced onions, some chopped garlic, and whole cumin seeds in olive oil until the onion softens a bit. Add the chickpeas and toast a bit longer. Add some paprika, white wine, piri piri chilis, black pepper, stock (chicken bouillon), tomato paste, fresh thyme, fresh rosemary, chopped parsley, and a couple more bay leaves and stir well. Add some merguez chopped into 1-2cm pieces, bring to a simmer, cover, and cook for 20-30 minutes until the merguez is done.

loooooovely

of course we also had a green salad