- 200g chorizo
A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 410g can chickpea, drained and rinsed
- 250g jar roasted mixed pepper, drained and roughly chopped
Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- handful coriander leaves, chopped
- 2 tbsp natural yogurt
Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.
Give it a twistReplace the chickpeas with canned butter beans or cannellini beans, or try replacing the peppers with a jar of grilled aubergine slices. You could also omit the chickpeas completely and serve this as a meaty sauce for pasta.