Chorizo with chickpeas And Tomato

If you had more time, you could substitute in some boiled kipfler
potatoes for the chickpeas.
Most cooks (myself included in the past) recommend cooking
dried chickpeas from scratch rather than using canned but to be
honest, I often undercook dried chickpeas. And I’d much prefer
canned chickpeas to undercooked dried ones – no more guilt
about using canned chickpeas

.

• 2 chorizo (approx 200g or 7oz), sliced into coins
• 1 can chickpeas (400g or 14oz), drained
• 2 teaspoons smoked paprika, optional
• 1 punnet cherry tomatoes, halved
• 1/2 bunch flat leaf parsley, roughly chopped

Preheat a frying pan with 2 tablespoons olive oil on high. Stir
fry chorizo until nicely brown on both sides.
Stir through chickpeas & paprika and cook for another minute
or two.
Taste, season, and stir through tomato and parsley.