Meals and Courses

  • 2 tablespoons olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 200 g (7 oz) chorizo sausage, cut into 1 cm (½ inch) dice
  • 2 ripe tomatoes, deseeded and finely chopped
  • 3 tablespoons chopped parsley
  • 2 x 400 g (13 oz) cans chickpeas, drained
  • salt and pepper

Heat the oil in a large nonstick frying pan, add the onion, garlic and chorizo and cook over a medium-high heat, stirring frequently, for 4–5 minutes.

Add the tomatoes, parsley and chickpeas to the pan and cook, stirring frequently, for 4–5 minutes or until heated through.

Season to taste with salt and pepper and serve immediately or leave to cool to room temperature. Serve with crusty bread.

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