This is a version of a Hugh Fearnley-Whittingstall recipe. It's worth searching out Morchilla for this as it does have a totally different taste and texture to English black pudding. There's a particularly good Spanish deli in Liverpool, www.lunya.co.uk which has a great selection of traditional cheese and meat.
1/4 bag of dried chickpeas (soaked overnight and then cooked till soft)
or 2 tins of chick peas
2 medium onions, sliced finely
1 tea spoon Thyme
2 carrot diced
2 stick of celery diced
2 garlic cloves
1 kg pork shoulder cubed
300g Morcilla chopped
Glass dry sherry/dry wine
700ml chicken stock
2 bay leaf
3 handfuls curly kale
1 lemon
2 chillis (use depending on heat tolerance)
chopped parsley
Add the garlic to a cold pan with 2 table spoons of cooking olive oil, put on a low heat then fry the onions and chilli till soft; then add the thyme, carrot and celery and soften; put to the side. Add more olive oil if needed (not much) then brown the pork shoulder (do this in batches, you don't want to over crowd the pan as this will just steam it and never add any colour) and add to the veg. Brown the Morcilla and set aside.
Add the sherry/wine to the warm pan, making sure to scrape the bottom, then add the pork and veg back in. Add the bay leaf and top up with stock till it just covers the ingredients, season and simmer. After half an hour add the chickpeas, half an hour later, check the pork is tender and then add the Morcilla and kale, simmer till the kale softens. Add the juice of a lemon to cut through some of the fat and check for seasoning.
Although this dish screams out for a Ribera Del Duero, it equally could stand up to a strong beer with a bitter finish, a Duvel would work very well.
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