Morcilla with Chickpeas and Preserved Lemons

Adam Halberg

Barcelona Restaurants, Atlanta, GA; Fairfield, CT; Greenwich, CT; New Haven, CT; Stamford, CT; South Norwalk, CT; and West Hartford, CT

Adam Halberg focuses on authentic Spanish tapas at his numerous Barcelona Restaurants. For this Mediterranean-inspired dish, he uses homemade preserved lemons and morcilla, a Spanish blood sausage. He recommends Bella-Bella brand sausage if you can find it.


  • 1 tablespoon canola oil
  • 3 ounces (1 link) morcilla, sliced 1/2 inch thick
  • 1 teaspoon thinly sliced garlic
  • 1/2 cup cooked or drained canned chickpeas
  • 1 teaspoon chopped preserved lemons 
  • 1/2 cup chicken stock
  • Kosher salt and freshly ground black pepper to taste
  • 1 teaspoon roughly chopped Italian parsley
  • 2 tablespoons extra virgin olive oil


Heat the canola oil in a large skillet over medium-high heat. Add the morcilla slices and garlic. Cook the morcilla until browned, about 2 minutes on each side. Add the chickpeas and the chopped preserved lemons to the pan and continue to cook until the chickpeas are hot and the morcilla has just started to break up a bit, about 2 minutes. Add the chicken stock and season with salt and pepper. Bring the stock to a boil and cook until the liquid has reduced by half, about 5 minutes. Stir in the chopped parsley.

To serve, divide the contents of the pan among 4 small plates or a single serving plate. Add the extra virgin olive oil before serving.


4 servings as a small plate