Ingredients

Serves: 4

Preparation time: 5 minutes

Cooking time: 15 minutes

• 150g mini chorizo cooking sausages, cut into chunks

• 1 tbsp olive oil 

• 1 red onion, sliced

• 1 red pointed pepper, chopped

• 2 tsp harissa

• 400g tin chickpeas 

• 20 Isle of Wight cherry vine tomatoes, halved

• 300ml chicken stock

• A small bunch flat-leaf parsley, chopped

• Crusty bread, to serve

Method

1. Fry the chorizo in the olive oil in a large non-stick pan until browned all over.

2. Scoop out the chorizo, reserving the cooking oil in the pan, then add the onion and pepper, and cook until softened and coloured a little. Add the chorizo back to the pan with the harissa and stir for 3-4 minutes. Add chickpeas, tomatoes and stock, and cook for 10 minutes.

3. Stir in the parsley then spoon into bowls and serve with chunks of bread.

Credit: thetomatostall.co.uk