Black Pudding with Chickpea & Spinach Ragu

This is a great way to use Black Pudding, for either a quick midweek meal, or how about popping it in the slow cooker for a Sunday lunch treat.

Serves: 4
Prep time: 15 mins (plus overnight if using dried chickpeas)
Cook time: 1hr 30 mins


300g Dried Chickpeas, soaked overnight – tinned Chickpeas would also work
75ml Extra-virgin olive oil
2 Red onions, peeled and finely sliced
1 Leek, finely sliced
Salt and black pepper
3 Garlic cloves, peeled and finely chopped
2-3 Fresh bay leaves
1 x 400g Tin plum tomatoes
150g Britwurst black pudding, roughly chopped
¾ tsp Ground cinnamon
1 Heaped tsp smoked paprika
2-3 tbsp Balsamic vinegar
150g Baby spinach
Lemon wedges, to serve


1. Drain the soaked chickpeas, then cover with plenty of cold water and bring to a boil. Simmer for 40‑50 minutes, until tender, then add half a teaspoon of salt to the water, stir and leave to cool. (If you haven’t had time to soak them overnight, add one teaspoon of bicarbonate of soda to their cooking water, and simmer for approximately 80 minutes, until tender). Note: if using tinned Chickpeas this step can be omitted.

2. Warm the oil in a wide, deep pan over a medium-high heat, and add the onions and leek. Season generously, and fry gently for a few minutes before turning the heat down to medium and cooking until the vegetables soften, about 10 minutes.

3. Add the garlic and bay, and cook for another few minutes, then add the tomatoes, black pudding, cinnamon, paprika and two tablespoons of vinegar. Break up the black pudding with a spoon, then cook for 15 minutes, leaving the ingredients to bubble away together gently.

4. Drain the chickpeas, reserving a cup of the cooking water, then fold into the sauce. Taste, and adjust the seasoning, then continue to simmer for another five to 10 minutes, allowing the flavours to mingle. Add a little cooking water if the sauce looks too dry, and the remaining vinegar if it needs more sparkle. Note: if using tinned Chickpeas make sure they are thoroughly washed before adding to the sauce.

5. When you are ready to eat, stir in the spinach and cook for a few minutes, until it has wilted into the sauce. Serve in bowls with lemon wedges, a slosh of extra-virgin olive oil and bread to mop up the sauce.

(recipe courtesy of Thomasina Miers/The Guardian)
(photo (c) Britwurst)