• STEP 1

    Heat oven to 200C/180C fan/gas 6. Rub the peppers with 1 tbsp of the oil, then roast in the oven with the 6 unpeeled garlic cloves for 40-45 mins until soft. Put the peppers in a bowl, cover with cling film and leave to steam for 10 mins until cool enough to handle. Remove the stalks and seeds from the peppers, peel and discard the skin.

  • STEP 2

    Put 4 peppers and the garlic in a container and chill for tomorrow’s dinner (if you have different coloured peppers, then keep 4 red ones for tomorrow), and tear the remaining peppers into chunks.

  • STEP 3

    Heat the remaining oil in a frying pan. Fry the chorizo for a couple of mins until the oils start to leak into the pan. Stir in the sliced garlic and the paprika, cook for 1 min, then add the chickpeas and cook for a further 3-4 mins. Splash in the vinegar and add the torn peppers. Remove from the heat and season.

  • STEP 4

    Poach the eggs. Toss the rocket with the chickpea mix and divide between 4 plates. Top each with a poached egg and serve with crusty bread, if you like.

Recipe from Good Food magazine, August 2014

Goes well with


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